Effect of Water Addition on the Physico-chemical Quality Characteristics of Rolled Omelette with Chicken and Ostrich Eggs - koreascholar

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Effect of Water Addition on the Physico-chemical Quality Characteristics of Rolled Omelette with Chicken and Ostrich Eggs

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

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/403021

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한국식품영양학회 학술대회논문집

2020년도 한국식품영양학회 추계학술대회 (2020.10)
p.220

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)

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