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1
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
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2
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
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3
Evaluation Effects of Spray-dried Egg Protein or Containing Specific Egg Yolk Antibiotcs as a Substitute for Spray-dried Plasma Protein or Antibiotic
Evaluation Effects of Spray-dried Egg Protein or Containing Specific Egg Yolk Antibiotcs as a Substitute for Spray-dried Plasma Protein or Antibiotic
J. W. Hong | J. W. Hong | 2004
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4
The Foliage of Flemingia (Flemingia macrophylla) or Jackfruit (Artocarpus heterophyllus) as a Substitute for a Rice Bran - Soya Bean Concentrate in t
The Foliage of Flemingia (Flemingia macrophylla) or Jackfruit (Artocarpus heterophyllus) as a Substitute for a Rice Bran - Soya Bean Concentrate in t
Nguyen Thi Mui | AAAP | 2002
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5
Sensory properties of a nonabsorbable fat substitute did not affect regulation of energy intake
Sensory properties of a nonabsorbable fat substitute did not affect regulation of energy intake
BJ Rolls | Cadmus journal ser | 1997
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6
The First Organobismuth Compound with Differently Substituted,π-bonded...
The First Organobismuth Compound with Differently Substituted,π-bonded...
Shin | 한국유화학회 | 1997
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