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KMID : 1025520080500020237
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Journal of Animal Science and Technology
2008 Volume.50 No. 2 p.237 ~ p.246
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Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5℃
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Ha Chang-Ju
Jin Sang-Keun
Nam Young-Wook
Yang Mi-Ra
Ko Byung-Soon
Kim Il-Suk
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Abstract
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KEYWORD
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Pork Loaves, Sweet Persimmon Powder, TBARS, Microorganisms, Sensory Evaluation
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