Open AccessA Study on the Changes of Pork Quality by Freezing and Thawing Methods
Author(s) -
Byung-sun Kang,
이오석,
김동호
Publication year - 2008
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2008.14.2.022022022
Subject(s) - quality (philosophy) , food science , environmental science , chemistry , physics , quantum mechanics