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Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
한국축산학회지
2021 .01
Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Food Science and Preservation
2022 .10
Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat
한국식품영양과학회 학술대회발표집
2018 .10
Effects of combination with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage period
한국식품영양과학회 학술대회발표집
2023 .10
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
한국축산식품학회지
2017 .01
Quality Observation of Emulsified Sausage Manufactured by Horse Fat and Canola Oil
한국식품영양과학회 학술대회발표집
2019 .10
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
한국축산식품학회지
2015 .01
Quality Characteristics of paprika mixed jam with different colored paprika
한국식품영양과학회 학술대회발표집
2024 .10
Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
한국축산식품학회지
2016 .01
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
한국축산식품학회지
2018 .01
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
한국축산식품학회지
2017 .01
Evaluation of Quality Characteristics of Kimchi under Blue LED Irradiation during Refrigerated Storage
한국식품영양과학회 학술대회발표집
2019 .10
Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
한국축산식품학회지
2017 .01
Effects of Additions of Monascus and Laccaic acid on Quality Properties of Pork Sausage without Nitrite
한국식품영양과학회 학술대회발표집
2016 .10
Effect on health from consumption of meat and meat products
한국축산학회지
2021 .09
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
한국축산학회지
2019 .01
Water Content Change Characteristics of Above-Ground Part of Paprika
한국원예학회 학술발표요지
2018 .10
Quality Characteristics of Sausage Manufactured by Different Soybean Cultivar
한국식품영양과학회 학술대회발표집
2022 .10
Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers
한국식품영양과학회 학술대회발표집
2017 .10
Comparative study of starch for maintaining quality and stability of fish sausage during cold storage
한국수산과학회 양식분과 학술대회
2020 .07
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