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NTIS 바로가기Food science of animal resources, v.39 no.3, 2019년, pp.494 - 502
Ha, Jung-Heun (Department of Food Science and Nutrition, Dankook University) , Lee, Ju-Ho (Hansalim Food) , Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) , Choi, Yang-Il (Department of Animal Science, Chungbuk National University) , Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University)
The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest ...
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