Effect of Shiitake(Lentinus edodes. p) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties - koreascholar

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Effect of Shiitake(Lentinus edodes. p) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

S. S. Chun, Edgar Chambers IV, Delores H. Chambers

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/43637

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한국식품영양학회 학술대회논문집

한국식품영양학회 2004년학술대회집 (2004.06)
p.48

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

S. S. Chun
Edgar Chambers IV
Delores H. Chambers

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