Physicochemical Properties of Chicken Thigh Meat Sausage Manufactured with Red Yeast Rice Powder
홍국분말 첨가에 따른 닭다리살 소시지의 품질특성 변화

Juhui Choe, Ji-Hyuk Kim, Bong-Ki Kim, Hee-Bok Park, Gye-Woong Kim, Hack-Youn Kim
2019 Korean Journal of Poultry Science  
doi:10.5536/kjps.2019.46.1.11 fatcat:ntasosol7bdkzo4cylu3uvzjcm