Effects of Carcass Processing Method and Curing Condition on Quality Characteristics of Ground Chicken Breasts |
Choi, Ji-Hun
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Il (ETANG R&D Team) Jeong, Jong-Youn (Muscle Biology and Meat Science, University of Wisconsin) Lee, Eui-Soo (Genesis BBQ) Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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