대한가정학회지 (Journal of the Korean Home Economics Association)
- 제19권1호
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- Pages.47-52
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- 1981
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
냉장계육의 조리시 메치오닌함량의 변화에 대한 연구
A Study on the Methionine Content of Cold Storage Broiler in the Cooking
초록
In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of
키워드