Open AccessChanges of Qualities in Aerobic Packed Ripening Pork Using a Korea Traditional Seasoning During Storage
Publication year - 2005
Publication title -
han'gug dongmul jawon gwahag hoeji/han-guk dongmul jawon gwahak hoeji/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.2005.47.1.073
Subject(s) - seasoning , food science , ripening , chemistry , tbars , fermentation , pepper , mathematics , raw material , biochemistry , oxidative stress , organic chemistry , lipid peroxidation