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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.38 no.1, 2023년, pp.19 - 25
정세윤 ((주)사세) , 김용석 (전북대학교 식품공학과)
Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maxim...
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