감마선 처리에 따른 닭고기 가슴육의 냉장 저장 중 품질 특성
The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at $4^{\circ}C$. The pH of irradiated chicken was lower than that of the control at day 1 (p
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| Veröffentlicht in: | Korean journal for food science of animal resources 2008, Vol.28 (3), p.289-294 |
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| Hauptverfasser: | , , , , , , , , , , , , , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at $4^{\circ}C$. The pH of irradiated chicken was lower than that of the control at day 1 (p |
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| ISSN: | 1225-8563 2234-246X |