Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
2025 · Food Science of Animal Resources · 2 citations
https://doi.org/10.5851/kosfa.2025.e21
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Dong-Hyun An is an academic researcher from Chungbuk National University. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Food Quality and Safety Studies & Aquatic Ecosystems and Phytoplankton Dynamics. The author has an h-index of 2, co-authored 3 publications.
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