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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCISCIESCOPUS
A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Kang, G. H.; Joo, S. T.; Park, G. B.; Choi, S. G.; Han, C. Y.; Kim, B. C.

ArticleIssue Date2010CitationJOURNAL OF MUSCLE FOODS, v.21, no.2, pp 343 - 349PublisherWILEY-BLACKWELL PUBLISHING, INC
SCISCIESCOPUS
Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Choi, Y. M.; Lee, S. H.; Choe, J. H.; Rhee, M. S.; Lee, S. K.; Joo, S. T.; Kim, B. C.

ArticleIssue Date2010CitationLIVESTOCK SCIENCE, v.127, no.2-3, pp 183 - 191PublisherELSEVIER SCIENCE BV
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