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Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)

Title 
Effects of Various Cooking Methods on Quality Characteristics of Korean Boiled Pork (Soo-yuk)
Authors 
( Young Chul Chae ) , ( Cheon Jei Kim )
Keywords 
soo-yuk, boiled pork Loin, cooking method, eating quality
Issue Date 
2010
Publisher 
한국축산식품학회
Journal 
한국축산식품학회지
Vol. 
30
Issue 
1
Pages 
42 ~ 48
URI 
http://kiss.kstudy.com/search/detail_page.asp?key=2836725
http://repository.uc.ac.kr/handle/2014.oak/205
ISSN 
1225-8563
Appears in Collections
18. 호텔외식조리과 > 연구논문

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