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Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Il-Suk Kim (Kim IS), Sang-Keun Jin (Jin SK), Mi-Ra Yang (Yang MR), Dong Uk Ahn (Ahn DU), Jae-Hong Park (Park JH), Suk-Nam Kang (Kang SN)
Asian-Australas J Anim Sci. 2014;27(11):1623-1629. Published online 2014 Oct 16 DOI: https://doi.org/10.5713/ajas.2013.13728
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