Effect of Addition of Phosvitin and High Pressure Processing on Microbiological Quality and Lipid and Protein Oxidation of Minced Chicken Leg Meat
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Jung, Samooel
(Department of Animal Science and Biotechnology, Chungnam National University)
Kang, Min-Gu (Department of Animal Science and Biotechnology, Chungnam National University) Kim, Il-Suk (Department of Animal Resources, Gyungnam National University of Science and Technology) Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University) Ahn, Dong-Uk (Department of Agricultural Biotehcnology, Seoul National University) Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University) |
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