Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2002.11a
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- Pages.166-166
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- 2002
Proteins as Potential Indicators to Determine Endpoint Cooking Temperature of Frozen GroundPork Hams as Affected by Addition of Salt and Sodium Tripolyphosphate and Various Cooking Temperatures
- Kang, Sang-Mi (Meat Science Lab., Dept. of Animal Science, Chonnam National University) ;
- Cho, Soo-Hyun (National Livestock Research Institute) ;
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Chin, Koo-Bok
(Meat Science Lab., Dept. of Animal Science, Chonnam National University)
- Published : 2002.11.08
Abstract
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