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조철훈 (Innovative Food Science and Emerging Technologies, Vol26: 86-92, 2014)
작성일
2015-02-09
조회수
84


Hyun Joo Kim, Zbigniew A. Kruk, Yeonkuk Jung, Samooel Jung, Hyun Jung Lee, Cheorun Jo

Effects of high hydrostatic pressure on the quality and safety of beef after
the addition of conjugated linoleic acid

Innovative Food Science and Emerging Technologies

Elsevier Ltd

Vol. 26 (2014)

86–92

 첨부파일:
조철훈-김현주-20141231-SCI.pdf (297.37KB)
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