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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.32 no.4, 2016년, pp.390 - 399
최윤상 (한국식품연구원 식품가공기술연구센터) , 구수경 (한국식품연구원 식품가공기술연구센터) , 전기홍 (한국식품연구원 식품가공기술연구센터) , 박종대 (한국식품연구원 식품가공기술연구센터) , 임상동 (한국식품연구원 식품가공기술연구센터) , 김희주 (미트뱅크(주)) , 김지호 (농림축산검역본부) , 김영붕 (한국식품연구원 식품가공기술연구센터)
Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to
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