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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
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)


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