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

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

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