Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate.
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Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate.
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2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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name
Optimization for Reduced-Fat / ...... ia pinnatifida) and Phosphate.
@en
Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard
@nl
type
label
Optimization for Reduced-Fat / ...... ia pinnatifida) and Phosphate.
@en
Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard
@nl
prefLabel
Optimization for Reduced-Fat / ...... ia pinnatifida) and Phosphate.
@en
Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard
@nl
P2093
P2860
P1476
Optimization for Reduced-Fat / ...... ia pinnatifida) and Phosphate.
@en
P2093
Cheon-Jei Kim
Dong-Heon Song
Hyun-Wook Kim
Ki-Hong Jeon
Ko-Eun Hwang
Tae-Jun Jeong
Young-Boong Kim
Yun-Sang Choi
P2860
P304
P356
10.5851/KOSFA.2015.35.4.515
P577
2015-08-31T00:00:00Z