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Author: Nahar Sabikun
2 Articles are founded.
Changes in Sensory Compounds during Dry Aging of Pork Cuts
Food Sci Anim Resour 2019;39(3):379-387.
https://doi.org/10.5851/kosfa.2019.e29
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https://doi.org/10.5851/kosfa.2019.e29
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
Korean J Food Sci Anim Resour 2018;38(5):950-958.
https://doi.org/10.5851/kosfa.2018.e27
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https://doi.org/10.5851/kosfa.2018.e27