Effects of Addition of Perilla Leaf Powder and Carcass Grade on the Quality and Palatability of Pork Sausage |
정인철
(대구공업대학 식음료조리과)
강세주 (경성대학교 식품공학과) 김종기 (㈜진주햄) 현재석 (제주산업정보대학 관광식품산업계열) 김미숙 (㈜한진상사) 문윤희 (경성대학교 식품공학과) |
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