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KMID : 1011620060220030379
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 3 p.379 ~ p.385
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Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin with Soy Sauce
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Choi Yun-Sang
Jeong Jong-Youn
Choi Ji-Hun
Lee Mi-Ai
Lee Eui-Soo
Kim Hack-Youn
Han Doo-Jeong
Kim Jin-Man
Kim Cheon-Jei
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Abstract
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