Effects of different sucrose stearate ester concentrations on the quality characteristics of ready-to-eat Samgyetang during storage
E. Triyannanto and K. T. Lee
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of different sucrose stearate ester concentrations on the quality characteristics of ready-to-eat Samgyetang during storage
E. Triyannanto and K. T. Lee