Effects of different marination conditions on quality, microbiological properties, and sensory characteristics of pork ham cooked by the sous-vide method

  • Kiyoung Jeong
  • , O. Hyeonbin
  • , So Yeon Shin
  • , Young Soon Kim*
    • *Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    25 Citations (Scopus)

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    Food Science