Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products.

Name: Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products.
Author: Cho, Min Guk

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products. — المؤلف: Cho, Min Guk — Korean journal for food science of animal resources Dec 2018

المؤلف: Cho, Min Guk
النشر: Korean journal for food science of animal resources Dec 2018
الوصف: 1179-1188 p.