Effects of Submersion Aging in Chilled Water on Lipid Oxidation, Myoglobin Oxidation and Purge Loss of Vacuum-Packed Hanwoo Meat
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정진연
(경상대학교 축산과학부)
허선진 (경상대학교 축산과학부) 이상조 (경상대학교 축산과학부) 양한술 (경상대학교 축산과학부) 문성실 (축산물등급판정소) 이정일 (경상남도 첨단양돈연구소) 김영환 (순천대학교 식품공학과) 주선태 (경상대학교 축산과학부) 박구부 (경상대학교 축산과학부) |
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