Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

Published 2019 View Full Article

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Title
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Authors
Keywords
-
Journal
Korean Journal for Food Science of Animal Resources
Volume -, Issue -, Pages -
Publisher
Korean Society for Food Science of Animal Resources
Online
2019-01-15
DOI
10.5851/kosfa.2019.e4

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