Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e44
Reference37 articles.
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3. Thermo-rheology, quality characteristics, and microstructure of Frankfurters prepared with selected plant and milk additives;Atughonu;J Food Qual,1998
4. Quality properties and storage characteristics of pyeonyuk with different additional levels of turmeric powder;Bae;Food Sci Anim Resour,2019
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