Tae-Kyung Kim, Su-Kyung Ku, Jake Kim, Mi-ran Kim, H. Yong, J. Cha, Yun-Sang Choi
{"title":"Quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology and ascorbic acid","authors":"Tae-Kyung Kim, Su-Kyung Ku, Jake Kim, Mi-ran Kim, H. Yong, J. Cha, Yun-Sang Choi","doi":"10.9724/kfcs.2022.38.2.112","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"72 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2022.38.2.112","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}