Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.
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Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
@zh
2014年论文
@zh-cn
name
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@ast
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@en
type
label
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@ast
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@en
prefLabel
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@ast
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@en
P2093
P2860
P1476
Evaluation of Fermented Sausag ...... al and Flavor Characteristics.
@en
P2093
Hong Cheol Lee
Hyeong Sang Kim
Koo Bok Chin
Se Jong Oh
Seung Seok Yoo
Sung Yong Park
Young Joo Kim
P2860
P304
P356
10.5851/KOSFA.2014.34.3.346
P577
2014-06-30T00:00:00Z