:: Food Engineering Progress ::

Journal Search Engine

Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder

Ji-Yong Hyun, Jung-Hyun Nam, Du-ri Kim, Ji-Yeon Chun

Food Engineering Progress :: Vol.25 No.4 pp.428-435

DOI:https://doi.org/10.13050/foodengprog.2021.25.4.428
Open abstract

Copyright © Korean Society for Food Engineering. All rights reserved.
Rm 4101 809gwan Chung-Ang University 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Korea.