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The hydroxide component in synthetic pyrope

Hro, O. H., Naoh, 2007 .

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.

K. Jeong, Hyeonbin O, S. Shin, 2018, Meat science.

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

K. Jeong, S. Shin, Young‐Soon Kim, 2018, Korean journal for food science of animal resources.