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Author: Sun-Gyeom Kim
2 Articles are founded.
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Food Sci Anim Resour 2024;44(3):570-585.
https://doi.org/10.5851/kosfa.2024.e1
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https://doi.org/10.5851/kosfa.2024.e1
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
Food Sci Anim Resour 2023;43(3):454-470.
https://doi.org/10.5851/kosfa.2023.e9
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https://doi.org/10.5851/kosfa.2023.e9