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홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

원문보기 원문저장 인용정보복사 구매 4,000원

국문 초록

* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

The purpose of this study was to investigate the quality of duck ham formulated
with duck skin through the pre-emulsification process. The experiments to investigate the
quality characteristics of d...

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목차

Introduction
Materials and Methods
Results and Discussion
Conclusion
Acknowledgements

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