Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin.
about
Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat EmulsionsEffect of Natural Pre-converted Nitrite Sources on Color Development in Raw and Cooked Pork Sausage.
P2860
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年論文
@yue
2017年論文
@zh-hant
2017年論文
@zh-hk
2017年論文
@zh-mo
2017年論文
@zh-tw
2017年论文
@wuu
2017年论文
@zh
2017年论文
@zh-cn
name
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@en
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@nl
type
label
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@en
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@nl
prefLabel
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@en
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@nl
P2093
P2860
P1476
Effect of Fermented Spinach as ...... evelopment of Cured Pork Loin.
@en
P2093
Hyun-Wook Choi
Jong-Dae Park
Jung-Min Sung
Ki-Hong Jeon
Ko-Eun Hwang
Tae-Kyung Kim
Young-Boong Kim
Yun-Sang Choi
P2860
P304
P356
10.5851/KOSFA.2017.37.1.105
P577
2017-02-28T00:00:00Z