한국축산식품학회지 (Food Science of Animal Resources)
- 제18권4호
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- Pages.301-306
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- 1998
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 냉중중 안정성
Microbiological and Oxidative Stability of Low Fat Ground Beef during Refrigeration
초록
Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4