한국식품위생안전성학회 논문투고 시스템

[ 한국식품위생안전성학회지 ] Vol.24, No.3 | 2009

Effect of Different Preservation Methods on Physicochemical Quality of Beef

Keyword : Drying, Curing, Freezing, Protein, Cooking loss, Beef quality.

Author's : H. Akter1, S. Akhter1, S. M. E. Rahman2, M. M. Rahman3, M. M. Hossain1, C. S. Ra3, Jai-Moung Kim2, and Deog-Hwan Oh2