본문

통합검색

  1. Home
  2. 자료검색
  3. 통합검색
11 Results:SS:SAUSAGE 0.125 sec.
RSS 
다국어입력
 상세검색
 신착검색
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
선택출력 선택엑셀내보내기
1
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Sung-Sil Moon | Korean Society of Food Science and Technology | 2008
프린트
2
Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage
K. H. Hah | K. H. Hah | 2006
프린트
3
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama | K. Katayama | 2006
프린트
4
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
프린트
5
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Effects of Substituted Level of Added Water for Fat on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
프린트
6
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
프린트
7
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations
Koo Bok Chin | Koo Bok Chin | 2004
프린트
8
Color Stability of Chinese-style Sausage Inoculated with Staphylococcus carnosus and Staphylococcus xylosus
Color Stability of Chinese-style Sausage Inoculated with Staphylococcus carnosus and Staphylococcus xylosus
Hsiu-Lan Guo | Hsiu-Lan Guo | 2003
프린트
9
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin | K. B. Chin | 2003
프린트
10
Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses
J. O. Kang... | AAAP | 2001
프린트
처음12이후마지막