Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin.

Seo, Jin-Kyu; Ko, Jonghyun; Park, Junyoung; Eom, Jeong-Uk; Yang, Han-Sul.

Afiliação

Seo JK; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.
Ko J; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.
Park J; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.
Eom JU; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.
Yang HS; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Korea.

Food Sci Anim Resour ; 41(3): 402-415, 2021 May.

Article em En | MEDLINE | ID: mdl-34017950