Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage (서방출형 이산화염소 가스 젤팩 첨가가 닭가슴육 저장 중 지질산패 및 정미성분의 변화)
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- The Korean Journal of Food And Nutrition
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- v.32 no.4
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- pp.294-303
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- 2019