Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics of Beef Loin during Storage at 4℃-Reference-Cited by-同舟云学术

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Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics of Beef Loin during Storage at 4℃

Published:2013-04-30 Issue:2 Volume:45 Page:161-166
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Kang Ho Jin,Lee Hyun-Yu,Park Jong-Dae,Kum Jun-Seok

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201314358631072.pdf

Cited by 5 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. A study on the packaging method and quality analysis of small package refrigerated beef for distribution;Food and Life;2024-03-30

2. Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum;Foods;2022-05-09

3. Improving the quality of vegetable foodstuffs by microwave inactivation;Food Science and Biotechnology;2019-08-12

4. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion;Meat Science;2017-02

5. Changes in Quality of Hanwoo Bottom Round under Different Freezing and Thawing Conditions;Journal of the Korean Society of Food Science and Nutrition;2016-02-29

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