Effects of tumbling condition on physicochemical and textural properties of soy sauce cured pork loin (M. longissimus dorsi)
H. W. Kim, K. E. Hwang, Y. J. Kim, H. Y. Kim and C. J. Kim
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of tumbling condition on physicochemical and textural properties of soy sauce cured pork loin (M. longissimus dorsi)
H. W. Kim, K. E. Hwang, Y. J. Kim, H. Y. Kim and C. J. Kim