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SCOPUS
학술저널
Effect of Packaging Methods on Colour, Lipid Quality and Microbial Growth of Beef Patties Enhanced with Flaxseed Flour
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제33권 제1호
- : SCOPUS, SCIE, KCI등재
- 2013.02
- 58 - 66 (9 pages)
In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% N₂, 25% CO₂)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at 2±1ºC for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p