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홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

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국문 초록

* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

This study was conducted to investigate the physicochemical properties of meat batters prepared
with fresh pork meat, back fat, water, and salt and formulated with three different
amounts (5%, 10%, ...

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목차

Introduction
Materials and Methods
Results and Discussion
Conclusions

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