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Optimization and Sensory Evaluation for RTE-type Korean Traditional steamed Chicken processed by Sous-Vide/Cook-Chill System
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신원선 | - |
| dc.date.accessioned | 2021-08-03T19:20:55Z | - |
| dc.date.available | 2021-08-03T19:20:55Z | - |
| dc.date.issued | 2010-08-22 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/57952 | - |
| dc.title | Optimization and Sensory Evaluation for RTE-type Korean Traditional steamed Chicken processed by Sous-Vide/Cook-Chill System | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | IUFoST World Congress | - |
| dc.citation.conferencePlace | 남아공 케이프타운 | - |
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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)