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Author: Chnag Hoon Lee
1 Articles are founded.
Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Food Sci Anim Resour 2019;39(4):576-584.
https://doi.org/10.5851/kosfa.2019.e48
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https://doi.org/10.5851/kosfa.2019.e48