Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products |
Chun, Ji-Yeon
(Department of Bioindustrial Technologies, Konkuk University)
Kim, Byong-Soo (Department of Bioresources and Food Science, Konkuk University) Lee, Jung-Gyu (Department of Bioresources and Food Science, Konkuk University) Cho, Hyung-Yong (Department of Food Science and Biotechnology, CHA University) Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University) Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University) |
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