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NTIS 바로가기Korean journal of agricultural science, v.45 no.3, 2018년, pp.475 - 484
Lee, Juri (Division of Animal and Dairy Science, Chungnam National University) , Jo, Kyung (Division of Animal and Dairy Science, Chungnam National University) , Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)
Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pre...
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