Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods.

Kim, Haeun; Chin, Koo Bok

Kim, Haeun; Chin, Koo Bok.

Afiliación

Kim H; Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.
Chin KB; Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.

Anim Biosci ; 35(3): 494-502, 2022 Mar.

Article en En | MEDLINE | ID: mdl-34530509

Palabras clave

Cured Pork Loin; Functional Properties; Post-rigor; Pre-rigor; Reduced-salt

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Anim Biosci Año: 2022 Tipo del documento: Article Pais de publicación: