The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 14 Issue 4
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- Pages.300-304
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Oxidative Stability of Salmon (Salno salar) Mince as Affected by an Added Stabilizing Protein Ingredient and Storage Temperature
안정제 첨가와 저장온도에 따른 Salmon(Salno salar) Mince의 산화 안정성
Abstract
The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4