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Author: Yong An Kim
2 Articles are founded.
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Food Sci Anim Resour 2019;39(3):355-370.
https://doi.org/10.5851/kosfa.2019.e27
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https://doi.org/10.5851/kosfa.2019.e27
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4
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https://doi.org/10.5851/kosfa.2018.e4