Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on 28 February 2017
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vedecký článok
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vetenskaplig artikel
@sv
videnskabelig artikel
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vědecký článek
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Effects of Additions of Monasc ...... ge during Refrigerated Storage
@en
Effects of Additions of Monasc ...... e during Refrigerated Storage.
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type
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Effects of Additions of Monasc ...... ge during Refrigerated Storage
@en
Effects of Additions of Monasc ...... e during Refrigerated Storage.
@nl
prefLabel
Effects of Additions of Monasc ...... ge during Refrigerated Storage
@en
Effects of Additions of Monasc ...... e during Refrigerated Storage.
@nl
P2093
P2860
P1476
Effects of Additions of Monasc ...... ge during Refrigerated Storage
@en
P2093
Beom-Young Park
Geun-Ho Kang
Hoa Van Ba
Hyun-Woo Seo
Jin-Hyoung Kim
Pil-Nam Seong
Soo-Hyun Cho
Sun-Moon Kang
Sung-Sil Moon
Yoon-Seok Kim
P2860
P356
10.5851/KOSFA.2017.37.1.10
P577
2017-02-28T00:00:00Z