Open AccessThe Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening Condition
Author(s) -
PilNam Seong,
Soohyun Cho,
Geunho Kang,
Jin-Hyoung Kim,
Beom-Young Park,
Da-Woon Jeong,
Jae-Hong Jung,
Seok-Geun Jeong,
Dong-Hoon Kim
Publication year - 2012
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.2012.54.1.35
Subject(s) - salting , chemistry , ripening , food science , fatty acid , weight loss , curing (chemistry) , salt (chemistry) , zoology , biochemistry , biology , obesity , endocrinology , polymer chemistry