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1 Ergebnisse
1
Effects of Traditional Sauce Type and Storage Time on Quali..:
Kim, Yong An
;
Ba, Hoa Van
;
Hwang, Inho
Food Science of Animal Resources. 39 (2019) 3 - p. 355-370 , 2019
Link:
https://doi.org/10.5851/kosfa.2019.e27
RT Journal T1
Effects of Traditional Sauce Type and Storage Time on QualityCharacteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked bySous Vide Method
UL https://suche.suub.uni-bremen.de/peid=cr-10.5851_kosfa.2019.e27&Exemplar=1&LAN=DE A1 Kim, Yong An A1 Ba, Hoa Van A1 Hwang, Inho PB Korean Society for Food Science of Animal Resources YR 2019 SN 2636-0772 SN 2636-0780 JF Food Science of Animal Resources VO 39 IS 3 SP 355 OP 370 LK http://dx.doi.org/https://doi.org/10.5851/kosfa.2019.e27 DO https://doi.org/10.5851/kosfa.2019.e27 SF ELIB - SuUB Bremen
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