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Author: Hyeonbin O

2 Articles are founded.

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
Food Sci Anim Resour 2021;41(2):214-223.
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Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Korean J Food Sci Anim Resour 2018;38(3):506-514.
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