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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.
Kim, Tae-Kyung; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Young-Boong; Paik, Hyun-Dong; Choi, Yun-Sang.
Afiliación
  • Kim TK; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Hwang KE; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Song DH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Ham YK; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim YB; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
  • Paik HD; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Choi YS; Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
Asian-Australas J Anim Sci ; 32(12): 1933-1941, 2019 12 01.
Article en En | MEDLINE | ID: mdl-31208187
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Año: 2019 Tipo del documento: Article Pais de publicación:
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Año: 2019 Tipo del documento: Article Pais de publicación: