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Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage
Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-pack during Storage
2019
Lee, Gyeong-haeng
Hye Won Kwon
Ye-Ji Yoon
Hong Gil Kim
Keywords:
Taste
chicken breast
Chemistry
lipid oxidation
Food science
Correction
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