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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.34 no.5, 2014년, pp.638 - 646
Park, Sung Yong (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) , Chin, Koo Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or...
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