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Optimization and Sensory Evaluation for RTE-type Korean Traditional steamed Chicken processed by Sous-Vide/Cook-Chill System
- 제목
- Optimization and Sensory Evaluation for RTE-type Korean Traditional steamed Chicken processed by Sous-Vide/Cook-Chill System
- 저자
- 신원선
- 발행일
- 2010-08-22
- 학회명
- IUFoST World Congress
- 개최지
- 남아공 케이프타운