Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham

Kiyoung Jeong, O. Hyeonbin, So Yeon Shin, Young Soon Kim

Research output: Contribution to journalArticlepeer-review

55 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham'. Together they form a unique fingerprint.

Keyphrases

Food Science