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KMID : 1025520050470010039
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Journal of Animal Science and Technology
2005 Volume.47 No. 1 p.39 ~ p.48
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Changes of Qualities in Vacuum Packed Fermented Pork Using a Korean Traditional Sensoning During Storage
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Jin Sang-Keun
Kim Il-Suk
Hah Kyung-Hee
Hur Sun-Jin
Park Ki-Hoon
Lyou Hyun-Jee
Bae Dae-Sun
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Abstract
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KEYWORD
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Vacuum package, Fermented, Pork, Storage, Korea traditional sauce
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