Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 4
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- Pages.313-318
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- 1986
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- 0367-6293(pISSN)
Antioxidative Effect of Soybean Sauce on the Lipid Oxidation of Cooked Meat
우육지방질(牛肉脂肪質)의 산화(酸化)에 미치는 간장의 항산화작용(抗酸化作用)에 관한 연구(硏究)
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Moon, Gab-Soon
(Department of Foods and Nutrition, Inje College) ;
- Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
- Published : 1986.08.01
Abstract
Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at
우육(牛肉) 지방질의 산화에 미치는 간장의 항산화작용(抗酸化作用)을 살펴보기 위하여 GCM(ground and cooked meat), GCM-water, GCM-brine, GCM-soybean sauce system들을
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