학술저널
신개념 도체 냉각 기술
Vascular Rinsing and Chilling Carcasses Improves Meat Quality and Food Safety
- 한국축산식품학회
- 축산식품과학과 산업
- 제9권 제1호
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2020.0620 - 34 (15 pages)
- 13
1. Rinse & Chill？？ Technology: An Innovative Way for Meat Carcasses to Be Chilled
2. Rinse & Chill？？ Technology Associated with the Rinse Solution
3. How Rinse & Chill？？ TechnologyWorks: Major Advancements
4. Retained Moisture Declaration (Labelling) for Meat Products
5. Producing Plant Yields
6. The History of Rinse & Chill？？ Technology Approval (Overseas)
Conclusion
Acknowledgement
참고문헌
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