Effects of cooling water treatment with ionized calcium on calcium content and quality of fresh chicken meat in poultry slaughtering process (도계과정 중 이온화칼슘 냉침이 닭고기 신선도 및 칼슘 함량에 미치는 영향)
-
- Journal of the Korean Applied Science and Technology
- /
- v.33 no.3
- /
- pp.575-586
- /
- 2016