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NTIS 바로가기Food science and biotechnology, v.18 no.1, 2009년, pp.257 - 261
Fan, Jiang Ping (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) , Kim, Dong-Yeop (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) , Han, Gi-Dong (Department of Food Science and Technology, College of Natural Resources, Yeungnam University)
In this study, the correlation between color of redness and L-carnitine content in meats was investigated using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high c...
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