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Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim Young Soon | - |
| dc.date.accessioned | 2021-08-28T03:27:41Z | - |
| dc.date.available | 2021-08-28T03:27:41Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2017-11-10 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/21305 | - |
| dc.publisher | KFN | - |
| dc.title | Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method | - |
| dc.title.alternative | Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Kim Young Soon | - |
| dc.identifier.bibliographicCitation | 2017 KFN International Symposium and Annual Meeting, pp.67 | - |
| dc.relation.isPartOf | 2017 KFN International Symposium and Annual Meeting | - |
| dc.relation.isPartOf | KFN | - |
| dc.citation.title | 2017 KFN International Symposium and Annual Meeting | - |
| dc.citation.startPage | 67 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2017-11-08 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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