Effect of different curing methods on the flavoring degree of different parts of pork

Effect of different curing methods on the flavoring degree of different parts of pork

Professor    08-7740348 (直撥) 6330 或 6332    lchsia@mail.npust.edu.tw
Year2008
AuthorG. H. Lu, Y. C. Hsu, Y. P. Liao, 夏良宙*
Author count4
Created date2019-02-19
Author order4
Corresponding authorfalse
Publication year2008
Symposium name13th AAAP Animal Science Congress
Start page507
End page507
Publication cityHanoi
Publication country中華民國
Start date2008-09-24
End date2008-09-24
Review system
LanguageForeign Language