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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.35 no.4, 2015년, pp.486 - 493
Eom, Sung-Hwan (Korea Food Research Institute) , Lee, Sang-Hoon (Korea Food Research Institute) , Chun, Yong-Gi (Korea Food Research Institute) , Kim, Bum-Keun (Korea Food Research Institute) , Park, Dong-June (Korea Food Research Institute)
This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and e...
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