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KMID : 1025520050470010073
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Journal of Animal Science and Technology
2005 Volume.47 No. 1 p.73 ~ p.82
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Changes of Qualities in Aerobic Packed Ripening Pork Using a Korea Traditional Seasoning During Storage
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Jin Sang-Keun
Kim Il-Suk
Hah Kyung-Hee
Hur Sun-Jin
Lyou Hyun-Jee
Park Ki-Hoon
Bae Dae-Sun
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Abstract
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KEYWORD
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Qualiting characteristics, Fermented pork, Korean traditional seasoning
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