Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
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Soohyun Cho | P. Seong | Beom-Young Park | G. Kang | H. Seo | S. Moon | S. Kang | Jin-Hyoung Kim | Yoon-Seok Kim | H. Ba | S. Kang