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원료육 종류에 따라 알칼리 조절법으로 제조한 계육 수리미의 수율, 이화학적 및 관능적 특성 비교Comparison of Yield, Physico-chemical and Sensory Characteristics for Chicken Surimi Manufactured by Alkaline Adjustment with Different Raw Materials
- Other Titles
- Comparison of Yield, Physico-chemical and Sensory Characteristics for Chicken Surimi Manufactured by Alkaline Adjustment with Different Raw Materials
- Issue Date
- 2006
- Publisher
- 한국축산식품학회
- Keywords
- yield; physico-chemical characteristics; sensory score; chicken; MDCM; pH adjustment; surimi; yield; physico-chemical characteristics; sensory score; chicken; MDCM; pH adjustment; surimi
- Citation
- 한국축산식품학회지, v.26, no.4, pp 431 - 440
- Pages
- 10
- Indexed
- KCI
- Journal Title
- 한국축산식품학회지
- Volume
- 26
- Number
- 4
- Start Page
- 431
- End Page
- 440
- ISSN
- 2636-0772
- Abstract
- 원료육 종류[SF사의 노계육을 이용한 닭가슴살(T1) 및 닭다리살(T2)과 SF사의 MDCM(mechanical deboned chicken
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Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
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