Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork |
Choi, Young Min
(Division of Food Bioscience and Technology, Korea University)
Lee, Sang Hoon (Division of Food Bioscience and Technology, Korea University) Choe, Jee Hwan (Division of Food Bioscience and Technology, Korea University) Kim, Kyoung Heon (Division of Food Bioscience and Technology, Korea University) Rhee, Min Suk (Division of Food Bioscience and Technology, Korea University) Kim, Byoung Chul (Division of Food Bioscience and Technology, Korea University) |
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