신개념 도체 냉각 기술

• 영문명: Vascular Rinsing and Chilling Carcasses Improves Meat Quality and Food Safety
• 발행기관: 한국축산식품학회
• 저자명: 황고은(Ko Eun Hwang) James R. Claus
• 간행물 정보: 『축산식품과학과 산업』제9권 제1호, 20~34쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.06.30

목차

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