Physiochemical properties of beef sirloin conserved under the supercooling condition - koreascholar

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Physiochemical properties of beef sirloin conserved under the supercooling condition

Ye-Won Kim, Dong Hyeon Park, Mi-Jung Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418146

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.178

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ye-Won Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Dong Hyeon Park(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

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