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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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Kim, Honggyun, Park, Dong Hyeon, Hong, Geun-Pyo, Lee, Sang-Yoon, Choi, Mi-Jung, Cho, Youngjae
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2018
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5932975/
https://ncbi.nlm.nih.gov/pubmed/29725236
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.1.180
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