ScholarWorks@고려대학교

상세 보기

Effect of Supercritical Carbon Dioxide treatment on food safety and texture in pork

  • RYU, Youn Chul
제목
Effect of Supercritical Carbon Dioxide treatment on food safety and texture in pork
저자
RYU, Youn Chul
학회명
The 34th International Conference of Korean Society for Food Science of Animal Resources
학회 개최일
2004-07-10 ~ 2004-07-10

ScholarWorks@고려대학교

02841 서울특별시 성북구 안암로 145 Tel. 02-3290-2963

COPYRIGHT © 고려대학교 All Rights Reserved.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.

You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.