Effects of Black Solider Fly Larvae (Hermetia illucens L.) Powder adding to Emulsion-Type Chicken Breast Sausages on Quality Properties

Hun-Seok Kang ,  Jun-Hyuk Boo ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2022 .10

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

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat

Hyo-Seok Moon ,  Hack-Youn Kim ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Lee ,  Sol-Hee ,  Kim 외 5명

한국축산식품학회지

2018 .01

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

이현정 ,  조철훈 ,  남기창 외 1명

한국식품영양학회지

2016 .08

흰점박이꽃무지 유충 분말을 첨가한 닭가슴살 소시지의 품질특성

천지연 ,  남정현 ,  김두리 외 1명

산업식품공학

2021 .11

Optimization of the cutting time and cooking temperature on chicken breast meat emulsion sausage with olive oil

Jeong A Kwon ,  Dong Jin Shin ,  Dong-Gyun Yim 외 4명

한국가금학회 정기총회 및 학술발표회

2021 .11

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

동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성

천지연 ,  부준혁 ,  남정현 외 2명

산업식품공학

2022 .08

Physicochemical Properties of Chicken Breast Sausages Containing Psyllium Husk Powder at Different NaCl levels and Its Application to in vitro Digestion Model System

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2023 .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

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

Physicochemical Properties, Textural Properties, and Anitioxidant Activity of Chicken Breast Sausages with Protaetia brevitarsis larvae Powder

Ji-Yong Hyun ,  Jung-Hyun Nam ,  Du-Ri Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison on the qualities of emulsion sausage made by breast meats from old laying hen and commercial broiler with various vegetable oils

D. J. Shin ,  C. Jo ,  J. Choe

한국가금학회 정기총회 및 학술발표회

2018 .10

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Hack-Youn Kim ,  Gye-Woong Kim ,  최주희

한국축산학회지

2019 .01

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Ham ,  Hyoung-Joo ,  Kang 외 9명

한국축산식품학회지

2016 .01

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

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Sol-Hee Lee ,  Gye-Woong Kim ,  Hack-Youn Kim

한국축산학회지

2020 .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

Quality properties of whole milk powder on chicken breast emulsion-type sausage

강규민 ,  Sol-Hee Lee ,  Hack-Youn Kim

한국축산학회지

2021 .01