Freshness comparison of beef stored under supercooling and superchilling for moderate storage periods - koreascholar

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Freshness comparison of beef stored under supercooling and superchilling for moderate storage periods

Honggyun Kim, Geun-Pyo Hong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414734

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2021.10)
p.212

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Geun-Pyo Hong(Department of Food Science and Biotechnology, Sejong University)
Honggyun Kim(Department of Food Science and Biotechnology, Sejong University)

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