Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

بواسطة Kruk, Zbigniew A., Kim, Hyun Joo, Kim, Yun Ji, Rutley, David L., Jung, Samooel, Lee, Soo Kee, Jo, Cheorun
منشور في 2014

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

بواسطة Bae, Young Sik, Lee, Jae Cheong, Jung, Samooel, Kim, Hyun-Joo, Jeon, Seung Yeop, Park, Do Hee, Lee, Soo-Kee, Jo, Cheorun
الحاوية / القاعدة Korean J Food Sci Anim Resour (2014)