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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin.
Kim, Tae-Kyung; Hwang, Ko-Eun; Kim, Young-Boong; Jeon, Ki-Hong; Leem, Kyoung-Hoan; Choi, Yun-Sang.
Afiliación
  • Kim TK; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Hwang KE; Department of Animal Sciences, University of Wisconsin-Madison, WI 53706, USA.
  • Kim YB; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Jeon KH; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Leem KH; R&D Center, Ggulmat to World, Hwasung 18516, Korea.
  • Choi YS; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
Korean J Food Sci Anim Resour ; 38(5): 970-980, 2018 Oct.
Article en En | MEDLINE | ID: mdl-30479504
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2018 Tipo del documento: Article Pais de publicación:
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2018 Tipo del documento: Article Pais de publicación: