Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

임동균 ,  정이형 ,  남기창

한국식품영양학회지

2017 .10

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Jung ,  Ji-Taek ,  Lee 외 11명

한국축산식품학회지

2018 .01

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Kim ,  Hyeong Sang ,  Lee 외 7명

Food science of animal resources

2019 .01

Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture

Yoo ,  Seon-A ,  Na 외 8명

Applied Biological Chemistry

2015 .01

Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

Yu ,  Hyun-Hee ,  Yoon 외 7명

한국축산식품학회지

2017 .01

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Choi ,  Yun-Sang ,  Ku 외 12명

한국축산식품학회지

2018 .01

Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage

Hyun-Hee Yu ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2015 .08

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

Ba ,  Hoa Van ,  Seo 외 16명

한국축산식품학회지

2018 .01

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

Antioxidant and Anti-Microbial Activities of Shiitake By-Product Extract in Fermented Sausages

Hoa Van Ba ,  Hyun-Woo Seo ,  Yunseok Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage

Amma ,  a Amee ,  Semeneh Seleshe 외 1명

Preventive Nutrition and Food Science

2022 .09

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum ,  Hyeon-Woong ,  Seo 외 9명

한국축산식품학회지

2018 .01

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

The Beneficial Effects of Traditional Seasonings Incorporation on Cholesterol and Lipid Oxidation Reductions in Fermented Sausages

Pil-Nam Seong ,  Hyun-Woo Seo ,  Soo-Hyun Cho 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Analysis of Ginsenosides in fermented Red Ginseng added various Lactic acid bacteria Starter

Hyun-Ju Eom ,  Hye Jin Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Microbial and physico-chemical quality characteristics in the fermented sausage smeared with clove oil

Eun-Seon Lee ,  Bu-Min Kim ,  Mi-Hwa Oh

한국식품영양과학회 학술대회발표집

2023 .10

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

Zhang ,  Huiyun ,  Peng 외 7명

한국축산식품학회지

2017 .01

Quality Characteristics of Sausage Manufactured by Different Soybean Cultivar

Ho Jun Sung ,  Yun Jo Jung ,  Gi Tak Lee 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Kim ,  Young Joo ,  Pa 외 12명

한국축산식품학회지

2016 .01

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

Yim ,  Dong-Gyun ,  Jang 외 3명

한국축산식품학회지

2015 .01