Quality Characteristics of Pork Patties added with Soybean-curd Residues - koreascholar

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Quality Characteristics of Pork Patties added with Soybean-curd Residues

Shin Youn Joo, Hye-Sook Ryu, Hae Yeon Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376065

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한국식품영양학회 학술대회논문집

2014년 한국식품영양학회 하계학술대회 (2014.06)
p.133

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Hae Yeon Choi(Dept. of Food Science and Nutrition, Daejin University)
Hye-Sook Ryu(Dept. of Food Service Management and Nutrition, Kongju National University)
Shin Youn Joo(Dept. of Food Science and Nutrition, Daejin University)

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