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The Effects of Sous-vide Method on Quality and Microbiological Characteristics of Pork HamThe Effects of Sous-vide Method on Quality and Microbiological Characteristics of Pork Ham
- Alternative Title
- The Effects of Sous-vide Method on Quality and Microbiological Characteristics of Pork Ham
- Authors
- Kim Young Soon
- Issue Date
- 19-5월-2017
- Publisher
- (사)한국식품조리과학회, (사)한국식생활문화학회, (사)동아시아식생활학회
- Citation
- 2017 춘계연합학술대회, pp.168
- Conference Name
- 2017 춘계연합학술대회
- Place
- KO
- Conference Date
- 2017-05-19
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