- Volume 29 Issue 2
DOI QR Code
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
- Yim, Dong-Gyun (Department of Health Administration and Food Hygiene, Jinju Health College) ;
- Hong, Doo-Il (Department of Animal Science and Biotechnology, Sangji University) ;
- Chung, Ku-Young (Department of Animal Science and Biotechnology, Sangji University)
- Received : 2015.03.04
- Accepted : 2015.05.23
- Published : 2016.02.01
This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire
Supported by : Sangji University
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