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211126 박윤희 Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages | |||||
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글쓴이 | 관리자 (IP: *.152.58.96) | 작성일 | 2021-12-02 09:48 | 조회수 | 794 |
Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages | |||||
파일 | 211126_박윤희.pdf(483.3K) |