The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 1 Issue 1
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- Pages.7-12
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- 1988
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
A Study on the Methionine Content of Cold Storage Broiler in the Cooking
Broiler저장의 온도 및 경시에 따른 Methionine 함량 변화에 관한 연구
Abstract
In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5
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