Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201011764904452.pdf
Reference36 articles.
1. Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses
2. Warner–Bratzler shear evaluations of 40 bovine muscles
3. COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER
4. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of cooking methods on aroma formation in pork: A comprehensive review;Food Chemistry: X;2023-12
2. Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi);Korean Journal for Food Science of Animal Resources;2015-04-30
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