ScholarWorks@Gyeongsang National University

Browsing by Chin, Koo BokAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 2 of 2

SCIESCOPUS
Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage

Ham, Youn-Kyung; Song, Dong-Heon; Ha, Jae-Ho; Park, Soo-Kyung; Kim, Yu-Ri; Chin, Koo Bok; Kim, Hyun-Wook

ArticleIssue Date2020CitationLWT - Food Science and Technology, v.118PublisherAcademic Press
SCIESCOPUS
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengthsopen access

Song, Dong-Heon; Ham, Youn-Kyung; Noh, Sin-Woo; Chin, Koo Bok; Kim, Hyun-Wook

ArticleIssue Date2020CitationFOODS, v.9, no.6PublisherMDPI
1

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0532

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어