Effects of Packaging Methods on Color and Lipid Oxidation of Duck Meat during Cold Storage
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Kang G.H.
(Livestock Resources Development Department, National Livestock Research Institute)
Jeong T.C. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) Yang H.S. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) Kim S.H. (Livestock Resources Development Department, National Livestock Research Institute) Jang B.G. (Livestock Resources Development Department, National Livestock Research Institute) Kang H.S. (Livestock Resources Development Department, National Livestock Research Institute) Lee D.S. (Livestock Resources Development Department, National Livestock Research Institute) Lee S.J. (Livestock Resources Development Department, National Livestock Research Institute) Joo S.T. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) Park G.B. (Division of Animal Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) |
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