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원료육 종류에 따라 알칼리 조절법으로 제조한 계육 수리미의 수율, 이화학적 및 관능적 특성 비교

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dc.contributor.author진상근-
dc.contributor.author김일석-
dc.contributor.author김동훈-
dc.contributor.author정기종-
dc.contributor.author최영준-
dc.date.accessioned2022-12-27T07:35:05Z-
dc.date.available2022-12-27T07:35:05Z-
dc.date.issued2006-
dc.identifier.issn2636-0772-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/29111-
dc.description.abstract원료육 종류[SF사의 노계육을 이용한 닭가슴살(T1) 및 닭다리살(T2)과 SF사의 MDCM(mechanical deboned chicken-
dc.format.extent10-
dc.publisher한국축산식품학회-
dc.title원료육 종류에 따라 알칼리 조절법으로 제조한 계육 수리미의 수율, 이화학적 및 관능적 특성 비교-
dc.title.alternativeComparison of Yield, Physico-chemical and Sensory Characteristics for Chicken Surimi Manufactured by Alkaline Adjustment with Different Raw Materials-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.bibliographicCitation한국축산식품학회지, v.26, no.4, pp 431 - 440-
dc.citation.title한국축산식품학회지-
dc.citation.volume26-
dc.citation.number4-
dc.citation.startPage431-
dc.citation.endPage440-
dc.identifier.kciidART001142777-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthoryield-
dc.subject.keywordAuthorphysico-chemical characteristics-
dc.subject.keywordAuthorsensory score-
dc.subject.keywordAuthorchicken-
dc.subject.keywordAuthorMDCM-
dc.subject.keywordAuthorpH adjustment-
dc.subject.keywordAuthorsurimi-
dc.subject.keywordAuthoryield-
dc.subject.keywordAuthorphysico-chemical characteristics-
dc.subject.keywordAuthorsensory score-
dc.subject.keywordAuthorchicken-
dc.subject.keywordAuthorMDCM-
dc.subject.keywordAuthorpH adjustment-
dc.subject.keywordAuthorsurimi-
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농업생명과학대학 > 축산과학부 > Journal Articles

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