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Effects of ascorbic acid and frozen storage condition on processing characteristics and oxidative stability of pre-rigor salted chicken breast
- 제목
- Effects of ascorbic acid and frozen storage condition on processing characteristics and oxidative stability of pre-rigor salted chicken breast
- 저자
- 김현욱
- 발행일
- 2019-08-06
- 학회명
- 65th International Cogress of Meat Science and Technology
- 개최지
- Potsdam, Germany
- 개최국가
- 대한민국
- 학회 개최일
- 2019-08-04 ~ 2019-08-09