The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of...

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Detalles Bibliográficos
Autores principales: Kim, Honggyun, Park, Dong Hyeon, Hong, Geun-Pyo, Lee, Sang-Yoon, Choi, Mi-Jung, Cho, Youngjae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932975/
https://www.ncbi.nlm.nih.gov/pubmed/29725236
http://dx.doi.org/10.5851/kosfa.2018.38.1.180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932975/
https://www.ncbi.nlm.nih.gov/pubmed/29725236
http://dx.doi.org/10.5851/kosfa.2018.38.1.180

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