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Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system

Published Online: 2023-03-15

Published Print: 2023-09

Authors

Go, Ha-Yoon

Park, Sin-Young

Kim, Hack-Youn https://orcid.org/0000-0001-5303-4595
Funding

Funding for this research was provided by:

National Research Foundation of Korea (2018R1D1A1B07049938)
License Information

Text and Data Mining valid from 2023-03-15

Version of Record valid from 2023-03-15
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Article History

Received: 18 November 2022

Revised: 11 January 2023

Accepted: 27 January 2023

First Online: 15 March 2023

Declarations

:

: The authors have no conflicts of interest to declare.

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