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The Evaluation of Physico-chemical and Microbiological Properties of Pork Ham Cooked by Sous-vide MethodThe Evaluation of Physico-chemical and Microbiological Properties of Pork Ham Cooked by Sous-vide Method
- Alternative Title
- The Evaluation of Physico-chemical and Microbiological Properties of Pork Ham Cooked by Sous-vide Method
- Authors
- Kim Young Soon
- Issue Date
- 15-6월-2017
- Publisher
- 한국식품영양학회
- Citation
- 2017 한국식품영양학회 하계학술대회, pp.186
- Conference Name
- 2017 한국식품영양학회 하계학술대회
- Place
- KO
- Conference Date
- 2017-06-15
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