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Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide MethodEffect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method
- Alternative Title
- Effect of Different Marination Conditions on Quality, Structural, Microbiological Properties and Sensory Evaluation of Pork Ham by Sous-vide Method
- Authors
- Kim Young Soon
- Issue Date
- 10-11월-2017
- Publisher
- KFN
- Citation
- 2017 KFN International Symposium and Annual Meeting, pp.67
- Conference Name
- 2017 KFN International Symposium and Annual Meeting
- Place
- KO
- Conference Date
- 2017-11-08
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