Effect of retort temperature and holding time on quality attributes of home meal replacement (HMR) Korean sausage stew

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Han Soo Ahn(Department of Food Science and Technology, Seoul National University of Science and Technology)
Seung Su Yu(Department of Food Science and Technology, Seoul National University of Science and Technology)
Yohan Yoon(Department of Food and Nutrition, Sookmyung Women’s University, Risk Analysis Research Center, Sookmyung Women’s University)
Kyung Rae Lee(SF Innovation)
Sung Hee Park(Department of Food Science and Technology, Seoul National University of Science and Technology)

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