A comparison of dry and wet aging on physicochemical and...

  • Main
  • 2018 / 6
  • A comparison of dry and wet aging on physicochemical and...
Food Science and Biotechnology 2018 / 6

A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

Kim, Jung-Ho, Kim, Ji-Han, Yoon, Dong-Kyu, Ji, Da-Som, Jang, Hyun-Joo, Lee, Chi-Ho
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-018-0418-x
Date:
June, 2018
File:
PDF, 627 KB
english, 2018
Conversion to is in progress
Conversion to is failed