[ 한국식품위생안전성학회지 ] Vol.23, No.1 | 2008
상업적 γ-Oryzanol과 α-Tocopherol 첨가에 따른 냉장 조리 돼지고기의 Warmed-over flavor(WOF)와 7-Ketocholesterol 제어 효과
Inhibition of Warmed–Over Flavor (WOF) and 7-Ketocholesterol in Refrigerated Precooked Pork Patties containing Commercial γ-Oryzanol and α-Tocopherol
Keyword : pork, warmed-over flavor, γ-oryzanol, 7-ketocholesterol
Author's : 김주신*
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