Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

Seong ,  Pil-Nam ,  Ba 외 18명

한국축산식품학회지

2017 .01

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

Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System

Seonyeong Kang ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

Lee ,  Hyun-Jin ,  Jung 외 9명

한국축산식품학회지

2015 .01

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

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

Seo ,  Hyun-Woo ,  Kang 외 7명

한국축산식품학회지

2015 .01

Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Kim ,  Hyun-Joo ,  Sung 외 14명

한국축산식품학회지

2016 .01

Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase

Kyeong Hoon Lim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2017 .10

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

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork

Sol-Hee Lee ,  Sung-Duck Joe ,  Gye-Woong Kim 외 1명

한국축산학회지

2020 .01

The Quality Properties of Traditionally or Naturally Cured Commercial Sausages

Da Hun Jeong ,  Su Min Bae ,  Seonyeong Kang 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of different rigor states, salt levels and sea tangle extract content on quality characteristics of low-fat pork sausages

Geon-Ho Kim ,  Koo-Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

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

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

사슴육으로 제조한 프랑크푸르터 소시지의 관능적 특성

김종욱

한국식품영양학회지

2020 .01

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 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

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

Lee ,  Soo-Yoen ,  Kim 외 17명

한국축산식품학회지

2015 .01

Effects of combination with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage period

Dong Bin Kim ,  Hyewon Lee ,  Sang-Keun Jin 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages

Sang Keun Jin ,  Teak-Soon Shin ,  임동균

한국축산학회지

2020 .01

Chemical and Functional Properties of Doenjang Fermented with Monascus Koji

Jun-Hyung Lim ,  In-Ja Lee ,  Yong-Soo Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10