Open AccessStudy on the Quality Characteristics of Pork By-product on the Different Pretreatment Process
Author(s) -
TaeKyung Kim,
Su-Kyung Ku,
Hye-Jin Lee,
Cheol-Won Lee,
Young-Boong Kim,
KiHong Jeon,
Sang-Yun Choi
Publication year - 2016
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.2016.32.6.716
Subject(s) - quality (philosophy) , product (mathematics) , process (computing) , process engineering , business , pulp and paper industry , food science , mathematics , computer science , chemistry , engineering , physics , geometry , quantum mechanics , operating system
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