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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.32 no.6, 2012년, pp.740 - 748
Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) , Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) , Choi, Won Hee (Department of Animal Products and Food Science, Kangwon National University) , Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , An, Byoung Ki (College of Animal Bioscience and Technology, Konkuk University) , Kang, Chang Won (Department of Animal Science and Environment, Konkuk University) , Lee, Sung Ki (Department of Animal Products and Food Science, Kangwon National University)
This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen)...
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