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The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.
Kim, Yea-Ji; Jung, Tae-Jun; Kim, Tae-Kyung; Lee, Jae Hoon; Shin, Dong-Min; Yu, Hwan Hee; Choi, Yun-Sang.
Affiliation
  • Kim YJ; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Jung TJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim TK; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Lee JH; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Shin DM; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Yu HH; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Choi YS; Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea.
Food Sci Anim Resour ; 43(2): 269-281, 2023 Mar.
Article in En | MEDLINE | ID: mdl-36909854
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Anim Resour Year: 2023 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Anim Resour Year: 2023 Document type: Article Country of publication: