서울대학교 식품바이오융합연구소 (CFB) - 조철훈 (Korean J. Food Nutr., Vol.29(4) : 449-455, 2016)

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제목: 조철훈 (Korean J. Food Nutr., Vol.29(4) : 449-455, 2016)

작성일: 2017-02-10
조회수: 93

Hyun Jung Lee, Cheorun Jo, Ki Chang Nam,, Kyung Haeng Lee

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

Korean J. Food Nutr.

The Korean Society
of Food
and Nutrition

Vol. 29, No. 4 (2016)

449-455

첨부파일:

20.조철훈-Hyun Jung Lee-20160831-KCI.pdf (213.39KB)

다음글: 최영진 (LWT - Food Science and Technology, Vol.73 : 219-225, 2016); / 연구소; Choongjin Ban, Sangeun Yoon, Jungwoo Han, Sang Oh Kim, Jung Sook Han, Seokwon Lim, Young Jin ChoiEffects of freezing rate and terminal freezing temperature on frozen croissant dough qualityLWT - Food Science and TechnologyElsevier Ltd..

이전글: 조철훈 (Korean J. Poult. Sci., Vol.43(2) : 55-61, 2016); / 연구소; Pubudu Lakshani, Dinesh D. Jayasena, Cheorun JoComparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri LankaKorean J. Poult. Sci.Korean Society of Poultry ScienceVol. 43, No. 2 (2016)55-61

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