Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi) |
Choi, Yun-Sang
(Food Processing Research Center, Korean Food Research Institute)
Kim, Hyun-Wook (Meat Science and Muscle Biology Lab, Purdue University) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Jung, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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