Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method-Reference-Cited by-同舟云学术

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Published:2019-06 Issue:3 Volume:39 Page:355-370
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Kim Yong An^ORCID,Ba Hoa Van^ORCID,Hwang Inho^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e27

Reference37 articles.

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5. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages;Ba;LWT-Food Sci Technol,2016

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