Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat |
Hong, Geun-Pyo
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Shim, Kook-Bo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Seo, Eun-Ju (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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