Effect of Coptis chinensis Franch Addition on the Quality Characteristics of Sausages During Cold Storage
Crossref DOI link: https://doi.org/10.1007/s11947-014-1466-8
Published Online: 2015-01-18
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jin, Sang Keun
Choi, Jung Seok
Lee, Seung Jae
Lee, Seung Yuan
Hur, Sun Jin
Text and Data Mining valid from 2015-01-18