Dynamic rheological and textural properties of vacuum impregnated chicken breast: effect of enzyme concentration

유병승

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Dynamic rheological and textural properties of vacuum impregnated chicken breast: effect of enzyme concentration

Authors: 유병승

Issue Date: 18-Aug-2016

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/53027

Place: 대한민국
대구 엑스코

Conference Date: 2016-08-17 ~ 2016-08-19

Conference Name: 2016 국제학술대회 및 정기총회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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