Articles citing this paper
Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs
Ji-Han Kim A , Go-Eun Hong A , Chang-Won Pyun A , Woojoon Park A and Chi-Ho Lee A B
+ Author Affiliations
- Author Affiliations
A Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
B Corresponding author. Email: leech@konkuk.ac.kr
Animal Production Science 56(11) 1936-1945 https://doi.org/10.1071/AN14680
Submitted: 9 July 2014 Accepted: 14 May 2015 Published: 12 October 2015
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