KMID : 1025520040460050859
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Journal of Animal Science and Technology 2004 Volume.46 No. 5 p.859 ~ p.870
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Physico-chemical Changes of Pork Prepared by Korean Traditional Sauces During Chilled Aging
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Jin Sang-Keun
Kim Il-Suk Hur Sun-Jin Lyou Hyun-Jee Hah Kyung-Hee Joo Seon-Tea Lee Jeong-Il
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Abstract
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KEYWORD
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Korean traditional sauces, Pork, VBN, TBARS, Total plate counts
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FullTexts / Linksout information
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