Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Characterization of Low-fat (< 3%) Bologna manufatured with Pork Ham Muscle, and a Blend of Konjac, Carrageenan and Soy Protein

  • Chin, Koo-Bok (Meat Science Lab, Dept. of Animal Science, Chonnam National University) ;
  • Lee, Shin-Ho (Meat Science Lab, Dept. of Animal Science, Chonnam National University)
  • Published : 2000.11.17
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