Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)
- Volume 10 Issue 2
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- Pages.49-56
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- 1993
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
DOI QR Code
Effect of Frozen Storage and Cooking Methods on Lipid Oxidation in Chicken White and Legs Meat
닭고기 냉동저장과 조리법이 지질의 산패에 미치는 영향
- Choi, Jae-Hee (Dept. of Food and Nutrition, College of Science, Myong Ji University) ;
- Lee, Sook-Mi (Dept. of Food and Nutrition, College of Science, Myong Ji University) ;
- Cho, Chung-Soon (Dept. of Food and Nutrition, College of Science, Myong Ji University)
- Published : 1993.11.30
Abstract
The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at
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