Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)
Crossref DOI link: https://doi.org/10.1007/s10068-016-0247-8
Published Online: 2016-12-31
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choe, Ju-Hui
Kim, Hack-Youn
License valid from 2016-12-01