2-Thiobarbituric Acid, Color and Drip Loss Evaluations of Refrigerated Pork Loins Treated with Lactococcus lactis ATCC l1454 (Lactococcus lactis ATCC l1454로 처리한 냉장돼지 고기 등심의 2-Thiobarbituric Acid, Color 및 육즙유출의 평가)
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- The Korean Journal of Food And Nutrition
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- v.14 no.1
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- pp.59-64
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- 2001