Advanced Search List
Search Keywords
Author: Daehee An
1 Articles are founded.
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e21
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2025.e21