Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure |
Lee, Eun-Jung
(Food Safety Research Center, Korea Food Research Institute)
Oh, Se-Wook (Food Safety Research Center, Korea Food Research Institute) Lee, Nam-Hyouck (Food Processing Research Center, Korea Food Research Institute) Kim, Young-Ho (Food Processing Research Center, Korea Food Research Institute) Lee, Dong-Un (Department of Food Science and Technology, Chung-Ang University) Yamamoto, Katsuhiro (Department of Food Science, Rakuno Gakuen University) Kim, Yun-Ji (Food Safety Research Center, Korea Food Research Institute) |
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