Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly |
Kim, Tae-Kyung
(Research Group of Food Processing, Korea Food Research Institute)
Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute) Jang, Hae Won (Research Group of Food Processing, Korea Food Research Institute) Kim, Young-Boong (Research Group of Food Processing, Korea Food Research Institute) Sung, Jung-Min (Research Group of Food Processing, Korea Food Research Institute) Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute) |
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