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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
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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
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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
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4
Leuconostoc citreum을 이용하여 발효시킨 Sausage 개발
Leuconostoc citreum을 이용하여 발효시킨 Sausage 개발
장상근 | 한국조리과학회 | 2005
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5
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
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6
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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7
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
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8
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
9
유화형 Sausage의 품질특성에 식물성유와 동물섬유 CLA 첨가가 미치는 영향
유화형 Sausage의 품질특성에 식물성유와 동물섬유 CLA 첨가가 미치는 영향
이정일 | 한국동물자원과학회 | 2003
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10
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
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