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Article Details
- Journal Title
- Journal of Chemistry
- Volume
- 2021
- Article Title
- The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking
- List of Authors
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- Fengqi Yang(ORCID ID: https://orcid.org/0000-0001-6105-1168)
- Chi-Ho Lee(ORCID ID: https://orcid.org/0000-0001-9406-8310)
- Min-Young Jeon(ORCID ID: https://orcid.org/0000-0002-8655-5749)
- Won-Young Cho(ORCID ID: https://orcid.org/0000-0003-1098-0252)
- Article ID
- 6624269
- Article Type
- Research Article
- No. of Pages
- 10 Pages
- Additional Authors
Invoice Details
- Invoice Issue Date
- 29 April 2024
- Type of Reprints
- Colored, Covered
- Invoice Ref. No.
- Terms
- Payable upon Receipt
Charges
- No. of Copies
- Reprints Charges
- 0.00
- Total
- $