연구동향 분석

Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Lim, H.J. Kim, G.D. Jung, E.Y. Seo, H.W. Joo, S.T. Jin, S.K. Yang, H.S. 2014년

논문상세정보
인용/피인용
' Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 축산학
  • beef jerky
  • redpepperpaste
  • replacedsalt
  • soy sauce
  • soybean paste
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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