The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
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Bae, Su Min
(School of Food Biotechnology & Nutrition, Kyungsung University)
Cho, Min Guk (R&D Team, Lotte GRS) Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University) |
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