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홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

원문보기 원문저장 인용정보복사 구매 4,000원

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* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method (61℃ and 98.81% vacuum for 45 min). Control...

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* 현재 컨텐츠 정보를 준비 중에 있습니다.

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