|
KMID : 1024620000200040288
|
|
Food Science of Animal Resources
2000 Volume.20 No. 4 p.288 ~ p.295
|
|
|
Effect of Freezing Period and Rechilling Process after Thawing on Fatty Acid Composition and TBA Value of Beef Loin
|
|
Moon Yoon-Hee
Kim Mi-Sook
Jung In-Chul
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
frozen beef, fatty acid composition, TBA value
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|