- Volume 44 Issue 4
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Effect of Organic Acid on Value of VBN, TBARS, Color and Sensory Property of Pork Meat
유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향
- Published : 2002.08.31
The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30
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