한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제14권4호
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- Pages.300-304
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
안정제 첨가와 저장온도에 따른 Salmon(Salno salar) Mince의 산화 안정성
Oxidative Stability of Salmon (Salno salar) Mince as Affected by an Added Stabilizing Protein Ingredient and Storage Temperature
초록
The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4