Effect of Marination with Mixed Salt and Kiwi Juice and Cooking Methods on the Quality of Pork Loin-Based Processed Meat Product (혼합염 및 키위주스 침지와 조리 방법에 따른 돈육등심 가공육의 품질에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.37 no.2
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- pp.217-222
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- 2008