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KMID : 1134820010300030471
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 3 p.471 ~ p.476
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Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin
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문윤희/Moon YH
김영길/고창완/현재석/정인철/Kim YK/Koh CW/Hyon JS/Jung IC
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Abstract
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KEYWORD
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pork loin, aging period, cooking temperature, palatability
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