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KMID : 0380620020340040741
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Korean Journal of Food Science and Technology
2002 Volume.34 No. 4 p.741 ~ p.745
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Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradiation
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조철훈/Jo, Cheor Un
안현주/김재현/송인환/김우정/변명우/Ahn, Hyun Joo/Kim, Jae Hyun/Song, Inn Hwan/Kim, Woo Jung/Byun, Myung Woo
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Abstract
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