The Effects of Sous-vide Method on Quality and Microbiological Characteristics of Pork Hem - koreascholar

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The Effects of Sous-vide Method on Quality and Microbiological Characteristics of Pork Hem

Youeng Joung, Ka-Young Song, Hyeonbin O, So Yeon Shin, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373194

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한국식생활문화학회학술대회 논문집

2017 춘계연합학술대회 - ㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2017.05)
p.168

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Youeng Joung(Department of Food and Nutrition, Korea University)
Ka-Young Song(Department of Food and Nutrition, Korea University)
Hyeonbin O(Department of Food and Nutrition, Korea University)
So Yeon Shin(Department of Food and Nutrition, Korea University)
Young-Soon Kim(Department of Food and Nutrition, Korea University)

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