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Author: Dae-Hyun Lee
2 Articles are founded.
Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices
Food Sci Anim Resour 2024;44(6):1462-1469.
https://doi.org/10.5851/kosfa.2024.e76
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https://doi.org/10.5851/kosfa.2024.e76
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
Food Sci Anim Resour 2023;43(1):113-123.
https://doi.org/10.5851/kosfa.2022.e64
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https://doi.org/10.5851/kosfa.2022.e64