{"title":"Ethylenediaminetetraacetic acid(EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향","authors":"해인 용, 재익 김, 태경 김, 수경 구, 세명 김, 지윤 차, 윤상 최","doi":"10.9724/kfcs.2023.39.4.255","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"6 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2023.39.4.255","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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