|
KMID : 1024620000200040296
|
|
Food Science of Animal Resources
2000 Volume.20 No. 4 p.296 ~ p.302
|
|
|
Influence of Dietary Rancid Rice Bran on the Oxidative and Color Stability of Ground Chicken and Pork during Frozen Storage
|
|
Lee Sung-Ki
Chae B. J.
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
dietary rice bran, lipid oxidation, color stability, chicken, pork
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|