Treffer 1 - 5 von 5 für Suche 'Yim, Dong-Gyun', Suchdauer: 1,37s Treffer weiter einschränken
  1. 1
    Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
    Weitere Verfasser: “...Yim, Dong-Gyun...”

    Online-Aufsatz

  2. 2
    Use of alternative curing salts for processing salamis

    Online-Aufsatz

  3. 3
    Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs

    Online-Aufsatz

  4. 4
    Quality Characteristics and Composition of the Longissimus Muscle from Entire and Castrate Elk in Korea
    Weitere Verfasser: “...Yim, Dong-Gyun...”

    Online-Aufsatz

  5. 5
    Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages

    Online-Aufsatz

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