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1 Shin JY, Marraud JL. 2019. High Pressure processing: A revolutionary technology for food safety and shelf life increase. Food Sci Anim Resour 8:2-7./ View Article
2 Moon SS. 2019. Quality strategy for competitiveness of meat products. Food Sci Anim Resour Ind 8:2-11./ View Article
3 Kim HS. 2018. Future technologies for the manufacture of safe meat products. Korean J Food Sci Anim Resour 7:28-38./ View Article
4 Ham YK, Song DH, Ha JH, Park SG, Choi YS, Kim TK, Chin KB, Kim HW. 2018. Current trends in the research and development to reduce sodium content in processed meat products. Food Sci Anim Resour Ind 7:42-51./ View Article
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