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Effects of ascorbic acid and frozen storage condition on processing characteristics and oxidative stability of pre-rigor salted chicken breast
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김현욱 | - |
| dc.date.accessioned | 2023-08-04T08:49:15Z | - |
| dc.date.available | 2023-08-04T08:49:15Z | - |
| dc.date.issued | 2019-08-06 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60655 | - |
| dc.title | Effects of ascorbic acid and frozen storage condition on processing characteristics and oxidative stability of pre-rigor salted chicken breast | - |
| dc.type | Conference | - |
| dc.citation.title | Meat for Diversifying Markets | - |
| dc.citation.conferenceName | 65th International Cogress of Meat Science and Technology | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | Potsdam, Germany | - |
| dc.citation.conferenceDate | 2019-08-04 ~ 2019-08-09 | - |
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