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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.27 no.3, 2007년, pp.320 - 328
진상근 (진주산업대학교 동물소재공학과) , 김일석 (진주산업대학교 동물소재공학과) , 최영준 (경상대학교 해양생물이용학부) , 양한술 (경상대학교 축산학) , 박구부 (경상대학교 축산학)
This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparatio...
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