Quality characteristics of dry-aged chicken breast applicate electronic field supercooling system by storage temperature - koreascholar

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Quality characteristics of dry-aged chicken breast applicate electronic field supercooling system by storage temperature

Chang-Hwan Jeong, Sol-Hee Lee, Sun-Gyeom Kim, Hack-Youn Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414802

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2022.04)
p.113

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Chang-Hwan Jeong(Department. Animal Resource Science, Kongju University)
Sol-Hee Lee(Department. Animal Resource Science, Kongju University)
Sun-Gyeom Kim(Department. Animal Resource Science, Kongju University)
Hack-Youn Kim(Department. Animal Resource Science, Kongju University)

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