Author:
Song D.H.,Yang N.E.,Seomoon K.M.,Jang I.S.,Chin K.B.,Kim H.W.
Funder
Rural Development Administration
Subject
Animal Science and Zoology,General Medicine
Reference41 articles.
1. Meat Color Measurement Guidelines,2012
2. Official Methods of Analysis of AOAC International,2000
3. Physicochemical changes in sous-vide and conventionally cooked meat;Ayub;Int J. Gastron. Food Sci.,2019
4. Future trends of processed meat products concerning perceived healthiness: a review;Badar;Compr. Rev. Food Sci. Food Saf.,2021
5. Sous vide cooking: a review;Baldwin;Int J. Gastron. Food Sci.,2012
Cited by
6 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