The Effects of Salt and NaNO2 on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment |
Seong, Pil-Nam
(National Institute of Animal Science, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA) Cho, Soo-Hyun (National Institute of Animal Science, RDA) Kang, Dong-Woo (National Institute of Animal Science, RDA) Kang, Geun-Ho (National Institute of Animal Science, RDA) Park, Beom-Young (National Institute of Animal Science, RDA) Lee, Jong-Moon (National Institute of Animal Science, RDA) Jung, Jae-Hong (Ansan College of Technology) Kim, Dong-Hoon (National Institute of Animal Science, RDA) |
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