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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of

Da-Som Ji1, Ji-Han Kim2, Dong-Kyu Yoon1

  • 1Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.

Food Science of Animal Resources
|June 1, 2019
PubMed

Keywords:
frozenlongissimus dorsimeat qualitymusclesous-videthawed

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