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Effect of Adding Rhus verniciflua Stokes Oil on the Oxidative Stability of Salted Cooked Beef Patties with Different Internal Temperatures

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Effect of Adding Rhus verniciflua Stokes Oil on the Oxidative Stability of Salted Cooked Beef Patties with Different Internal Temperatures
저자
이성기; 강선문
발행일
2009-08-16
학회명
세계식육학회(ICoMST)
개최국가
덴마크
학회 개최일
2009-08-16 ~ 2009-08-21

ScholarWorks@강원대학교

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