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ERRATUM : Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
ERRATUM : Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
Food Science of Animal Resources. 2014. Oct, 34(5): 725-725
Copyright © 2014, Korean Society for Food Science of Animal Resources
  • Published : October 31, 2014
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About the Authors
Young Joo, Kim
Sung Yong, Park
Hong Cheol, Lee
Seung Seok, Yoo
Department of Culinary and Foodservice Management, Sejong University, Seoul 143-747, Korea
Se Jong, Oh
Hyeong Sang, Kim
Koo Bok, Chin