냉동·해동의 반복이 쇠고기의 뭅성에 미치는 염향

송미선¹, 이승주¹^,^*

Effect of Freezing/Thawing Cycles on Physical Properties of Beef

Mi Sun Song¹, Seung Ju Lee¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26, Pildong, Junggu, Seoul 100-715, Korea. Phone: +82-2-2260-3372, Fax: 82-2-2260-3372. E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2002