Quality comparison between imported hams from black and white pigs available in the market
-
Nam,Ki-Chang,
-
Jo,Cheorun,
-
Lee,Hyun Jung,
-
Park,Ji Young,
-
Hyun,Jeong Min,
-
Yim,Dong-Gyun
피인용문헌(Cited by)
- .
"Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham"
Food science of animal resources,
vol. 44(3),
p.570-.
2024.
doi:10.5851/kosfa.2024.e1