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스트링 치즈 첨가에 따른 염소고기 기반 건조 숙성 소시지의 품질 특성 변화.

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Title: 스트링 치즈 첨가에 따른 염소고기 기반 건조 숙성 소시지의 품질 특성 변화.
Alternate Title: Effect of String Cheese Addition on the Quality Characteristics of Dry-Cured Sausages Based on Goat Meat.
Authors: 배인선1, HOA, VAN-BA1, 김동균1, 강선문1, 성필남1, 김현욱2, 함준상2, 박원서1 pwonseo@korea.kr
Source: Journal of the Korean Society of Food Culture. Oct2025, Vol. 40 Issue 5, p193-199. 7p.
Database: Academic Search Ultimate
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  Data: 스트링 치즈 첨가에 따른 염소고기 기반 건조 숙성 소시지의 품질 특성 변화.
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  Data: Effect of String Cheese Addition on the Quality Characteristics of Dry-Cured Sausages Based on Goat Meat.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+the+Korean+Society+of+Food+Culture%22">Journal of the Korean Society of Food Culture</searchLink>. Oct2025, Vol. 40 Issue 5, p193-199. 7p.
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        Value: 10.7318/KJFC/2025.40.5.193
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        Text: Korean
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        StartPage: 193
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      – TitleFull: 스트링 치즈 첨가에 따른 염소고기 기반 건조 숙성 소시지의 품질 특성 변화.
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              Text: Oct2025
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              Y: 2025
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