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Physicochemical and sensory properties of brown stock prepared with duck slaughtered by-products
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신원선 | - |
| dc.date.accessioned | 2025-01-06T19:00:16Z | - |
| dc.date.available | 2025-01-06T19:00:16Z | - |
| dc.date.issued | 2024-07-04 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/204705 | - |
| dc.title | Physicochemical and sensory properties of brown stock prepared with duck slaughtered by-products | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2024 KoSFost International Symposium and Annual Meeting | - |
| dc.citation.conferencePlace | 대구 엑스코 | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Shin, Weon Sun
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)