The effect of Korean traditional sauces on physicochemical, texture and sensory properties of dry-cured beef ham

The effect of Korean traditional sauces on physicochemical, texture and sensory properties of dry-cured beef ham
P.N. Pilnam Seong, D. Jeong, G. Kang, S. Cho, B. Park, J. Kim, S. Jeong, H. Kim and D. Kim