Effects of Salt Concentrations of Curing Solution on Myofibrillar Protein Extractability, Fragmentation, Water Holding Capacity, Salt Contents and Palatability of Cured Pork Loins |
문윤희
(경성대학교 식품공학과)
김영길 (동아대학교 식품공학과) 현재석 (제주산업정보대학 관광식품산업계열) 이종호 (대림대학 호텔외식산업경영학과) 정인철 (대구공업대학 식음료조리과) |
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