Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Seung Hwa Gwak | - | Department of Food Science & Biotechnology, Kyungsung University |
| 2 | Su Min Bae | - | Department of Food Science & Biotechnology, Kyungsung University |
| 3 | Jong Youn Jeong | - | Department of Food Science & Biotechnology, Kyungsung University |