Studies on the curing agents in the meat processing, 3; the effects of ascorbic acid and tocopherol as the curing agents
1984
Oh, D.H. (Suncheon National Coll., Suncheon (Korea R.)) | Park, H.K. (Chunbuk National Univ., Chunju (Korea R.). Coll. of Agriculture)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 74-79
Other Subjects
Viande / viande salee; Meat/ cured meats; Tecnologia de los alimentos; Carne / carne salada
Language
Korean
Note
35 ref. Summaries (En, Ko)
Type
Summary
1985-08-15
AGRIS AP
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