논문상세정보
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
Jong Youn Jeong
2017년
'
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts' 의 주제별 논문영향력
| 주제 |
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|---|---|---|
| 동일주제 총논문수 | 논문피인용 총횟수 | 주제별 논문영향력의 평균 |
| 89 | 0 |
0.0% |
