Effects of Sub-freezing Temperature on the Freshness of Pork Loin and Sea-bass

Kim, Don; Ji, Seung-Won; Chang, Young-Ki; Chang, Eui-Young; Lee, Byung-Moo; Park, Ki-Hwan; Lee, Young-Chun

doi:10.13050/foodengprog.1998.2.3.210

Food Eng. Prog. 1998; 2(3):210-216

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.3.210

Article

저장온도가 돼지고기와 농어의 신선도에 미치는 영향

김돈¹, 지숭원¹, 장영기², 장의영², 이병무¹, 박기환¹, 이영춘¹^,^*

Effects of Sub-freezing Temperature on the Freshness of Pork Loin and Sea-bass

Don Kim¹, Seung-Won Ji¹, Young-Ki Chang², Eui-Young Chang², Byung-Moo Lee¹, Ki-Hwan Park¹, Young-Chun Lee¹^,^*

Author Information & Copyright ▼

¹중앙대학교 식품공학과

²삼성전자 주식희사

¹Department of Food Science & Technology, Chung-ang University

²Samsung Electronics Co., LTD

^*Corresponding author: Young-chun Lee, Professor, Dept. food Sci. & Tech. Chung-Ang Univ. Naeri san 40-1, Daeduk-myun, Ansung, Kyungki-do, S. Korea.

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1998