Open AccessPhysicochemical Quality Characteristics of Pork Patty with Tangerine (Citrus unshiu) Peel
Author(s) -
Gang-Won Choi,
JongWook Lee
Publication year - 2017
Publication title -
journal of life science
Language(s) - English
Resource type - Journals
eISSN - 2287-3406
pISSN - 1225-9918
DOI - 10.5352/jls.2017.27.2.123
Subject(s) - chemistry , food science , chewiness , tbars , citrus unshiu , palatability , flavor , significant difference , dpph , mathematics , botany , antioxidant , biochemistry , biology , lipid peroxidation , statistics
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