국가 R&D 논문 조회
| 논문명 | Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin | ||
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| 학술지 | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | ISSN | 12258563 |
| SCI 구분 | 01 | 논문구분 | 국내 |
| 국내외학술지 구분 | 103 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110146341 |
| 초록 | We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cookin... | ||
전분질 식품소재의 노화 억제 기술 개발(Development of Inhibitory Technology on Retrogradation in Starchy Foods)
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