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Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion.
Choi, Eun Ji; Park, Hae Woong; Chung, Young Bae; Park, Sung Hoon; Kim, Jin Se; Chun, Ho Hyun.
Affiliation
  • Choi EJ; Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Park HW; Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Chung YB; Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Park SH; Strategy Planning Department, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Kim JS; Postharvest Engineering Division, National Academy of Agricultural Science, RDA, Wanju 55365, Republic of Korea.
  • Chun HH; Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: hhchun@wikim.re.kr.
Meat Sci ; 124: 69-76, 2017 Feb.
Article in En | MEDLINE | ID: mdl-27838574
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Red Meat / Food Handling / Freezing Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Document type: Article Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Red Meat / Food Handling / Freezing Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Document type: Article Country of publication: