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

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

In situ test of Starter Candidate for the Production of Fermented Sausage

Gun Hee Yoon ,  Hyun-Hee Yu ,  Yae lim Lee 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

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

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

임동균 ,  정이형 ,  남기창

한국식품영양학회지

2017 .10

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

Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage

Hyun-Hee Yu ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2015 .08

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

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

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review

Deokyeong Choe

Food Science and Preservation

2022 .10

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

우승혜 ,  Jung-Min Sung ,  Heejin Pa 외 6명

한국축산학회지

2023 .01

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

Zhang ,  Huiyun ,  Peng 외 7명

한국축산식품학회지

2017 .01

Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Da hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

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

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract Cultivated in Smart Farm System and Its Quality Characteristics Effect in Muffins

Young Ju Choi ,  Chang-Suk Kong ,  Jung Hwan Oh 외 8명

한국식품영양과학회 학술대회발표집

2020 .10

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

Yoo ,  Seon-A ,  Na 외 8명

Applied Biological Chemistry

2015 .01

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

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Effect of argon- and nitrogen-based modified atmosphere packaging on shiitake mushroom quality

Jong-Jin Pa ,  k ,  Jae-Jun Lee 외 2명

Food Science and Preservation

2019 .07

Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Ham ,  Youn-Kyung ,  Hwang 외 15명

한국축산식품학회지

2017 .01