Quality improvement effect by superheated steam and high hydrostatic pressure on the Bulgogi product
E. M. Kim, Y. B. Kim, J. D. Park, J. Y. Hwang and E. K. Cho
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Quality improvement effect by superheated steam and high hydrostatic pressure on the Bulgogi product
E. M. Kim, Y. B. Kim, J. D. Park, J. Y. Hwang and E. K. Cho