Prediction of pork belly cooking loss by the quality properties of pork loin - koreascholar

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Prediction of pork belly cooking loss by the quality properties of pork loin

Jung Samooel, Jo Kyung, Lee Seonmin, Jeong Hyun Gyung, Lee Dae-Hyun, Kim Hyeun Bum, Seol Kuk-Hwan, Kang Sun Moon

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418045

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.133

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Kang Sun Moon(National Institute of Animal Science, Wanju, Korea)
Seol Kuk-Hwan(National Institute of Animal Science, Wanju, Korea)
Kim Hyeun Bum(Dankook University, Cheonan, Korea)
Lee Dae-Hyun(Chungnam National University, Daejeon)
Jeong Hyun Gyung(Chungnam National University, Daejeon)
Lee Seonmin(Chungnam National University, Daejeon)
Jo Kyung(Chungnam National University, Daejeon)
Jung Samooel(Chungnam National University, Daejeon)

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