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KMID : 1024619950150020122
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Food Science of Animal Resources
1995 Volume.15 No. 2 p.122 ~ p.126
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Effect of Cooking Method and Condition on Protein Content , Free Amino Acids and Nucleotide-related Compounds Changes in Heat-induced Broth of Pork Meat lI. Effect of Water, pH, Salt and Sucrose on Free Amino Acids and Nucleotide-related Compounds Changes
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Kim Cheon-Jei
Lee Sang-Hyun
Ko Won-Sik
Lee Eui-Soo
Lee Chi-Ho
Choi Byung-Kyu
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Abstract
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KEYWORD
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