Effect of hypotonic and hypertonic solution on brining process for pork loin cube: mass transfer kinetics

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Min Park(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Nak-Hun Lee(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Jin hong Park(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Ye-Won Yin(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)
Hyung-Yong Cho(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University)

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