Effect of Quality Grade and Cooking Condition on the Physico-chemical Quality Characteristics of Top Round from Hanwoo (Korean Cattle) - koreascholar

논문 상세보기

Effect of Quality Grade and Cooking Condition on the Physico-chemical Quality Characteristics of Top Round from Hanwoo (Korean Cattle)

Sun Moon Kang, Ah Ran Maeng, Yunseok Kim, Kuk-Hwan Seol, Soohyun Cho, Jin-Hyoung Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/403013

모든 회원에게 무료로 제공됩니다.

한국식품영양학회 학술대회논문집

2020년도 한국식품영양학회 추계학술대회 (2020.10)
p.219

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sun Moon Kang(National Institute of Animal Science, RDA)
Ah Ran Maeng(National Institute of Animal Science, RDA)
Yunseok Kim(National Institute of Animal Science, RDA)
Kuk-Hwan Seol(National Institute of Animal Science, RDA)
Soohyun Cho(National Institute of Animal Science, RDA)
Jin-Hyoung Kim(National Institute of Animal Science, RDA)

같은 권호 다른 논문