Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine |
Park, Kyung-Suk
(Division of Hotel Culinary Arts, Daegu Technical University)
Lee, Kyung-Soo (Division of Food, Beverage and Culinary Arts, Yeungnam College of Science and Technology) Park, Hyun-Sook (Division of Hotel Culinary Arts, Daegu Technical University) Choi, Young-Jun (Division of Hotel Culinary Arts, Daegu Technical University) Kang, Se-Ju (Animal Product Grading Service) Yang, Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College) Hyon, Jae-Seok (Department of Food and Nutrition, Jeju College and Technology) Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical University) Moon, Yoon-Hee (Department of Food Science and Biotechnology, Kyungsung University) |
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