Effect of Extrusion Types on Physicochemical Properties of Fermented Meat Analogues - koreascholar

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Effect of Extrusion Types on Physicochemical Properties of Fermented Meat Analogues

The-Thiri Maung, Gi-Hyung Ryu

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373503

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학술대회 및 심포지엄

2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2019.04)
p.139

한국산업식품공학회 (Korean Society for Food Engineering)

저자

The-Thiri Maung(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)
Gi-Hyung Ryu(Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University)

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