축산식품과학과 산업

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

예비 조리방법이 재가열 마이네이드 돼지고기 등심의 품질특성에 미치는 영향

  • Kim, Tae-Kyung (Research Group of Food Processing, Korean Food Research Institute) ;
  • Hwang, Ko-Eun (Department of Animal Sciences, University of Wisconsin-Madison) ;
  • Kim, Young-Boong (Research Group of Food Processing, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Research Group of Food Processing, Korean Food Research Institute) ;
  • Leem, Kyoung-Hoan (R&D Center, Ggulmat to World) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korean Food Research Institute)
  • 김태경 (한국식품연구원 가공공정연구단) ;
  • 황고은 (위스콘신대학교 메디슨캠퍼스 동물자원학과) ;
  • 김영붕 (한국식품연구원 가공공정연구단) ;
  • 전기홍 (한국식품연구원 가공공정연구단) ;
  • 임경환 (꿀맛나는세상 연구소) ;
  • 최윤상 (한국식품연구원 가공공정연구단)
  • Published : 2019.05.23
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