Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties |
Choi, Ji-Hun
(Research Institute for Meat Science & Culture, Konkuk University)
Choi, Yun-Sang (Research Institute for Meat Science & Culture, Konkuk University) Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Si-Young (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Radiation Technology Institute, Korea Atomic Energy Research Institute) Jeong, Jong-Youn (Department of Animal Science, Michigan State University) Kim, Cheon-Jei (Research Institute for Meat Science & Culture, Konkuk University) |
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