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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.1, 2021년, pp.76 - 83
강선문 (농촌진흥청 국립축산과학원) , 김윤석 (농촌진흥청 국립축산과학원) , 설국환 (농촌진흥청 국립축산과학원) , 성필남 (농촌진흥청 국립축산과학원) , 조수현 (농촌진흥청 국립축산과학원) , 김진형 (농촌진흥청 국립축산과학원)
This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations acco...
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