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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.27 no.1, 2007년, pp.80 - 86
정진형 (축산물 등급판정소) , 김창렬 (서강정보대학 식품영양학과) , 김광현 (전남대학교 농생명과학대학 동물자원학과) , 문승주 (전남대학교 농생명과학대학 동물자원학과) , 국길 (전남대학교 농생명과학대학 동물자원학과) , 강석남 (전북대학교 생리활성물질연구소)
This experiment was conducted to investigate the changes of pork meat quality characteristics exposed to ozone gas for 5, 10, and 15 min and then vacuum packaged during storage for 0, 5, 10, 15, and 20 day at
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l)OZ means ozonation time (min)
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