Microbiological, PH and Sensory Evaluations of Refrigerated Pork Loins Treated with Lactococcus lactis ATCC l1454 (Lactococcus lactis ATCC 11454로 처리한 냉장 돼지고기 등심의 미생물, pH 및 관능평가)
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- The Korean Journal of Food And Nutrition
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- v.14 no.2
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- pp.126-131
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- 2001