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KMID : 1007520060150030431
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Food Science and Biotechnology
2006 Volume.15 No. 3 p.431 ~ p.436
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Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage
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Rhee Min-Suk
Ryu Youn-Chul
Kim Byoung-Chul
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Abstract
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KEYWORD
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color stability, Lipid oxidation, packaging methods, selenium
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