Fingerprint
Dive into the research topics of 'A research note: Effect of cooking temperature and time on color and gel strength of Surimi-Like pork'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
A research note: Effect of cooking temperature and time on color and gel strength of Surimi-Like pork
G. H. Kang, S. T. Joo, G. B. Park, S. G. Choi, C. Y. Han, B. C. Kim
Research output: Contribution to journal › Article › peer-review