Open AccessQuality Characteristics on Adding Blood Levels to Blood Sausage
Author(s) -
Yun-Sang Choi,
Jung-Min Sung,
Ki-Hong Jeon,
Hyun-Wook Choi,
Dong-Ho Seo,
Cheon-Jei Kim,
HyunWook Kim,
Ko-Eun Hwang,
Young-Boong Kim
Publication year - 2015
Publication title -
han-guk sikpum jori gwahakoeji
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