한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제14권2호
- /
- Pages.126-131
- /
- 2001
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
Lactococcus lactis ATCC 11454로 처리한 냉장 돼지고기 등심의 미생물, pH 및 관능평가
Microbiological, PH and Sensory Evaluations of Refrigerated Pork Loins Treated with Lactococcus lactis ATCC l1454
초록
Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4