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Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization

Published Online: 2020-05-12

Published Print: 2020-09

Authors

Chang, Jin-Hee

Han, Jung-Ah
Funding

Funding for this research was provided by:

Sangmyung University
License Information

Text and Data Mining valid from 2020-05-12

Version of Record valid from 2020-05-12
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Article History

Received: 13 March 2020

Revised: 14 April 2020

Accepted: 16 April 2020

First Online: 12 May 2020

Document is current