Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kap Sung Choi"'
Publikováno v:
Korean Journal for Food Science of Animal Resources. 33:205-213
The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at 28-30oC, relative humidity (RH) 30-35% for 3.5 h. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c1a69907de284182e20ad538baa708b
https://doi.org/10.5851/kosfa.2013.33.2.205
https://doi.org/10.5851/kosfa.2013.33.2.205
Autor:
Jeong-Ro Park, Soon-Sil Chun, Ju-Woon Lee, Jae-Hun Kim, Beom-Seok Song, In-Jun Han, Kap-Sung Choi
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 40:1307-1313
This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of (in room), (in ice), and (in dry ice) at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f5b696e766152479ab77ad25b1d603b
https://doi.org/10.3746/jkfn.2011.40.9.1307
https://doi.org/10.3746/jkfn.2011.40.9.1307