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Changes in Quality Characteristics of Emulsified Sausages added Different Levels of Pork Rind
Changes in Quality Characteristics of Emulsified Sausages added Different Levels of Pork Rind
2015
Suk Hyun Bae
Byung-Wook Cho
Seong Keun Cho
Byeong-Woo Kim
Ja Kyeom Seo
Jang Gon Yoo
Teak Soon Shin
Keywords:
Food science
Materials science
By-product
quality characteristics
Chemistry
Correction
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