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서울대학교 식품바이오융합연구소 (CFB)

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제목
조철훈 (Poultry Science, Vol93: 3163-3170, 2014)
작성일
2015-02-09
조회수
82


Dinesh D. Jayasena, Sun Hyo Kim, Hyun Jung Lee, Samooel Jung, Jun Heon Lee,
Hee Bok Park, Cheorun Jo

Comparison of the amounts of taste-related compounds in raw and cooked
meats from broilers and Korean native chickens

Poultry Science

Poultry Science Association Inc.

Vol. 93 (2014)

3163–3170

 첨부파일:
조철훈-Dinesh D. Jayasena-20141231-SCI.pdf (434.93KB)
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다음글
조철훈 (Asian Australas. J. Anim. Sci. Vol27(9): 1219-1227, 2014)
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K.-E. Hyeong, Y.-M. Lee, Y.-S. Kim, K. C. Nam, C. Jo, K.-H. Lee, J.-E. Lee, J.-J. Kim A Whole Genome Association Study on Meat Palatability in Hanwoo Asian Australas. J. Anim. Sci. Asian-Australasian Journal of Animal Sciences Vol. 27, No. 9(2014) 1219-1227
이전글
조철훈 (Korean J. Food Sci. An., Vol34(4): 448-456, 2014)
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Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Amali U. Alahakoon,Ki Chang Nam, Cheorun Jo Effect of Sex on Flavor-related and Functional Compounds inFreeze-dried Broth Made from Korean Native Chicken Korean J. Food Sci. An. KoSFA Vol. 34. No. 4(2014) 448~456