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HACCP Model Development through Safety Evaluation of Sundae (Korean Sausage) Made of Meat By-Products
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 엄애선 | - |
| dc.date.accessioned | 2021-08-02T23:52:32Z | - |
| dc.date.available | 2021-08-02T23:52:32Z | - |
| dc.date.issued | 2017-10-24 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/30798 | - |
| dc.title | HACCP Model Development through Safety Evaluation of Sundae (Korean Sausage) Made of Meat By-Products | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 제 10차 국제건강기능식품학술대회 및 전시회(ISNFF 2017) | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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