Open AccessQuality Characteristics on Adding Blood Levels to Blood Sausage
Author(s) -
YunSang Choi,
Jung-Min Sung,
KiHong Jeon,
HyunWook Choi,
DongHo Seo,
Cheon-Jei Kim,
HyunWook Kim,
KoEun Hwang,
Young-Boong Kim
Publication year - 2015
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2015.31.6.741
Subject(s) - chewiness , food science , chemistry
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