Author:
Byun M.W,Lee J.W,Jo C,Yook H.S
Reference20 articles.
1. Analysis of volatile components and the sensory characteristics of irradiated raw pork;Ahn;Meat Science,2000
2. Temperature relationships and some other characteristics of the microbial flora developing on refrigerated beef;Ayres;Food Research,1960
3. Connective tissues in meat and meat products;Bailey,1989
4. Effect of gamma irradition on shelf life of pork loin;Byun;Korean Journal of Postharvest Science and Technology,1999
5. The improvement of color and shelf life of ham by gamma irradiation;Byun;Journal of Food Protection,1999
Cited by
24 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