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Dynamic rheological and textural properties of vacuum impregnated chicken breast: effect of enzyme concentration
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T18:24:19Z | - |
| dc.date.available | 2024-10-30T18:24:19Z | - |
| dc.date.issued | 2016-08-18 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/53027 | - |
| dc.title | Dynamic rheological and textural properties of vacuum impregnated chicken breast: effect of enzyme concentration | - |
| dc.type | Conference | - |
| dc.citation.startPage | 207 | - |
| dc.citation.endPage | 207 | - |
| dc.citation.conferenceName | 2016 국제학술대회 및 정기총회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 대구 엑스코 | - |
| dc.citation.conferenceDate | 2016-08-17 ~ 2016-08-19 | - |
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