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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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Listed journal information
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