축산식품과학과 산업

  • 제9권2호
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  • Pages.36-45
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  • 2020
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  • 2287-3686(pISSN)
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  • 2635-4594(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

수비드 가열을 활용한 저나트륨 식육가공품의 개발

Development of Reduced-Sodium Meat Products with Sous-vide Cooking

  • 송동헌 (국립경남과학기술대학교 동물생명과학과) ;
  • 함윤경 (국립경남과학기술대학교 동물소재공학과) ;
  • 노신우 (국립경남과학기술대학교 동물생명과학과) ;
  • 이재혁 (국립경남과학기술대학교 동물생명과학과) ;
  • 변민석 (국립경남과학기술대학교 동물생명과학과) ;
  • 김현욱 (국립경남과학기술대학교 동물생명과학과)
  • Song, Dong-Heon (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Ham, Youn-Kyung (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Noh, Sin-Woo (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Lee, Jae-Hyeok (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Byeon, Min-Seok (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology)
  • 발행 : 2020.10.31
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초록

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참고문헌

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