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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.6, 2006년, pp.761 - 767
신희영 (충남대학교 식품공학과) , 구경주 (충남대학교 식품공학과) , 박상규 (광주과기원 신소재공학과) , 송경빈 (충남대학교 식품공학과)
To determine freshness and quality change of chicken products during storage, we manufactured freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. All ...
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