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

Song ,  Dong-Heon ,  Kim 외 19명

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

저식염 돈육 등심 햄 제조를 위한 온도체 등심의 이용과 급속 냉동 효과

김하은 ,  진구복

한국식품영양과학회지

2021 .06

Evaluation of quality characteristics of reduced-salt, low-fat pork sausages with faba bean protein isolate and microbial transglutaminase

Geon Ho Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of Product Quality of Pre-rigor Pork Loin with Reduced Salt As Affected by Freeze Temperature and Storage Period

Ha Eun Kim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

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

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

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

온도체 신선육과 동결육을 사용하여 제조한 저염 돈육 모델 소시지의 품질 특성

김건호 ,  진구복

한국식품영양과학회지

2019 .12

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

Kim ,  Hyun-Wook ,  Hwang 외 15명

한국축산식품학회지

2015 .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

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

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

Hydrolysis and Anti-Obesity Effect of the Sea-Tangle Extract by A Single and Mixture Enzymes

Jae Young Son ,  Yu-Na Lee ,  Yu Ri Choe 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Sea tangle (Laminaria japonica) supplementation on meat quality of Korean native black goat

임동균 ,  최영선 ,  남기창

한국축산학회지

2019 .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

Protective effects of alginate-free residue of sea tangle against hyperlipidemic and oxidant activities in rats

임미진 ,  최은주 ,  이정민 외 2명

Fisheries and Aquatic Sciences

2017 .01

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Choi ,  Hyun-Su ,  Choi 외 15명

한국축산식품학회지

2016 .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

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 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