The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham |
Shim, Jae-Yun
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Tae-Kyung (Food Processing Research Center, Korean Food Research Institute) Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute) Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) Ahn, Kwang-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) |
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