Investigation of Lipid Oxidation Markers in Hanwoo Deep Pectoralis Cooked Using Different Methods

in 63rd International Congress of Meat Science and Technology
Autor:innen:
D.T. Utama College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; utama@kangwon.ac.kr

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,
H. Jeong College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; utama@kangwon.ac.kr

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, und
S.K. Lee College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; utama@kangwon.ac.kr

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Art:
Kapitel
Seiten:
358–359
DOI:
https://doi.org/10.3920/9789086868605_155

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