EFFECT OF MEAT AND NON-MEAT PROTEIN MIXING RATIO ON QUALITY CHARACTERISTIC OF EMULSION-TYPE SAUSAGE.

التفاصيل البيبلوغرافية
العنوان:	EFFECT OF MEAT AND NON-MEAT PROTEIN MIXING RATIO ON QUALITY CHARACTERISTIC OF EMULSION-TYPE SAUSAGE.
المؤلفون:	Geunho Kang, Hyoung-Joo Ham, Soohyun Cho, Pil-Nam Seong, Sun-Mun Kang, Kyoungmi Park, Hoa Van Ba, Beom-Young Park
المصدر:	Latin American Archives of Animal Production / Archivos Latinoamericanos de Producción Animal / Arquivos Latino-Americanos de Produção Animal; aug2014 Suplemento 1, Vol. 22 Issue 5, p250-252, 3p
قاعدة البيانات:	Complementary Index

الوصف
تدمد:	10221301