The Evaluation of Physico-chemical and Microbiological Properties of Pork Ham cooked by Sous-vide Method - koreascholar

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The Evaluation of Physico-chemical and Microbiological Properties of Pork Ham cooked by Sous-vide Method

Ki-Youeng Joung, Ka-Young Song, Hyeon-Bin O, So-Yeon Shin, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375515

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한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 하계학술대회 (2017.06)
p.186

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Ki-Youeng Joung(Dept. of Food and Nutrition, Korea University)
Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Hyeon-Bin O(Dept. of Food and Nutrition, Korea University)
So-Yeon Shin(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

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