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SCIESCOPUSKCI
Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different TemperaturesGo to Link

Shin, Weon-Sun; Kim, Kyeong Mi; Park, Jin-Hee; Cho, Taeim

ArticleIssue Date2010Citation한국축산식품학회지, v.30, no.5, pp 722 - 729Publisher한국축산식품학회
SCIESCOPUSKCI
Optimized Conditions of Model Processing for Ready-to-eat Style Galbi-jjim Prepared by Sous-vide and Cook-chill SystemGo to Link

Kim, Kyeong Mi; Park, Jin-Hee; Shin, Weon-Sun

ArticleIssue Date2009Citation한국축산식품학회지, v.29, no.6, pp 673 - 679Publisher한국축산식품학회
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