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KMID : 1025520040460030397
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Journal of Animal Science and Technology
2004 Volume.46 No. 3 p.397 ~ p.404
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Effect of Cooking and Packaging Methods on the Thiobarbituric Acid Reactive Substances and Cholesterol Oxidation Products of Turkey Thigh Meat Patties During Storage
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Hur Sun-Jin
Joo Seon-Tea
Park Gu-Boo
Kim Il-Suk
Jin Sang-Keun
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Abstract
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KEYWORD
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Turkey, TBARS, Cholesterol oxidation products, Cooking method, Packaging methods
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