Open AccessChanges of Qualities in Vacuum Packed Fermented Pork Using a Korean Traditional Sensoning During Storage
Author(s) -
S.K. Jin,
I.S. Kim,
K.H. Hah,
Sun Jin Hur,
K.H. Park,
H.J. Lyou,
D.S. Bae
Publication year - 2005
Publication title -
journal of animal science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.457
H-Index - 6
eISSN - 2055-0391
pISSN - 1598-9429
DOI - 10.5187/jast.2005.47.1.039
Subject(s) - food science , chemistry , thiobarbituric acid , vacuum packing , fermentation , cold storage , horticulture , biochemistry , biology , oxidative stress , lipid peroxidation
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom