Effect of Cooking and Packaging Methods on the Thiobarbituric Acid Reactive Substances and Cholesterol Oxidation Products of Turkey Thigh Meat Patties During Storage (가열방법과 포장조건이 칠면조육 패티의 저장중 지방산화와 콜레스테롤 산화물에 미치는 효과)
-
- Journal of Animal Science and Technology
- /
- v.46 no.3
- /
- pp.397-404
- /
- 2004