논문 상세보기

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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/414734
모든 회원에게 무료로 제공됩니다.
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Honggyun Kim(Department of Food Science and Biotechnology, Sejong University)
  • Geun-Pyo Hong(Department of Food Science and Biotechnology, Sejong University)