Effects of cooking temperature and time on gel formation ability and color of surimi-like pork
Y-H. Hwang, G-H. Kang, N-J. Sung, G-B. Park and S-T. Joo
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of cooking temperature and time on gel formation ability and color of surimi-like pork
Y-H. Hwang, G-H. Kang, N-J. Sung, G-B. Park and S-T. Joo