KMID : 1024620000200040264
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Food Science of Animal Resources 2000 Volume.20 No. 4 p.264 ~ p.271
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Rheological Properties of Vienna Sausage by Addition of Dried Boving Plasma
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Yang Cheul-Young
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Abstract
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KEYWORD
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meat replacerl, rheological properties, color, sensory evaluation
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Listed journal information
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