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한국식품영양학회지 = The Korean journal of food and nutrition v.31 no.3, 2018년, pp.345 - 354   KCI
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자색당근 첨가가 돈육 햄버거 패티의 품질에 미치는 영향
Effect of Black Carrot (Daucus carota L.) on the Quality of Pork Hamburger Patties

고영주   (세종대학교 조리외식경영학과  ); 유승석   (세종대학교 조리외식경영학과  );
  • 초록

    The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p

  • 주제어

    Daucus carota L.   .   black carrot .   antioxidant activity .   quality characteristics .   pork hamburger patties.  

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