-
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
-
Han, Sung Gu
Yune, Jong Hyeok
Shin, Dong-Min
Seo, Han Geuk
Kwon, Hyuk Cheol
Kim, Hyo Juong
Kim, Do Hyun
Korean Society for Food Science of Animal Resources[2019]
Google Scholar네이버 전문정보
|
|
|
|
