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OPTIMIZATION OF SOUS-VIDE/COOK-CHILL CONDITION AND SENSORY QUALITY FOR KORAN TRADITIONAL SEASONED BE
[会议论文] 作者：Kyeong-Mi Kim,Jin-Hee Park,Weon-Sun Shin,
来源：第十四届世界食品科技大会 年份：2008
Recently,the consumption of ready meal-type convenience foods has been remarkably increased worldwide,and the fresh-type ready meals have very significant market potential.Sous-vide/cook-ehill is a sp...
EVALUATION OF PHYSICO-CHEMICAL AND SENSORY QUALITY DURING THE REFRIGERATED STORAGE OF KOREAN TRADITI
[会议论文] 作者：Kyeong-Mi Kim,Jin-Hee Park,Weon-Sun Shin,
来源：第十四届世界食品科技大会 年份：2008
Recently,the consumption of ready meal-type convenience foods (RTH) has been remarkably increased worldwide,and the flesh-type ready meals have very significant market potential.Sous-vide/Cook-chill i...
EVALUATION OF PHYSlCO-CHEMICAL AND SENSORY QUALITY DURING THE REFRIGERATED STORAGE OF KOREANTRADITIO
[会议论文] 作者：Kyeong-Mi Kim,Jin-Hee Park,Weon-Sun Shin,
来源：第十四届世界食品科技大会 年份：2008
Recently,the consumption of ready meal-type convenience foods (RTH) has been remarkably increased worldwide,and the fresh-type ready meals have very significant market potential.Sous-vide/Cook-chill i...
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