Studies on the Thermal Stability and Color of Free Drip released from Pork Muscle with pH, Concentration of NaCl and Phosphate (pH, NaCl 및 phosphate 첨가에 따른 돈육 드립의 열안정성 및 색에 관한 연구)
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- Korean Journal of Food Science and Technology
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- v.32 no.6
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- pp.1285-1290
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- 2000