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NTIS 바로가기Food science of animal resources, v.40 no.5, 2020년, pp.844 - 851
Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) , Yim, Dong-Gyun (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University)
The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solu...
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