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Optimization and Sensory Evaluation for RTE-type Korean Traditional steamed Chicken processed by Sous-Vide/Cook-Chill System
- Authors
- 신원선
- Issue Date
- 22-Aug-2010
- Place
- 남아공 케이프타운
- Conference Name
- IUFoST World Congress
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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)