축산식품과학과 산업

Volume 9 Issue 1
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Pages.67-69
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2020
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2287-3686(pISSN)
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2635-4594(eISSN)

Korean Society for Food Science of Animal Resources (한국축산식품학회)

권호 표지

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

소금과 인산염의 첨가시기 및 가열속도가 분쇄 계육 가슴살의 Pink Color 발현에 미치는 영향

Bae, Su Min (School of Food Biotechnology & Nutrition, Kyungsung University) ;
Cho, Min Guk (R&D Team, Lotte GRS) ;
Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University)

배수민 (경성대학교 식품응용공학부) ;
조민국 (롯데GRS R&D팀) ;
정종연 (경성대학교 식품응용공학부)

Published : 2020.06.30

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Abstract

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