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사슴육으로 제조한 프랑크푸르터 소시지의 이화학적 특성
Food Science and Preservation
2022 .12
사슴고기를 이용한 햄버거 스테이크의 이화학적 및 관능적 품질 특성
Food Science and Preservation
2021 .12
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
한국축산식품학회지
2018 .01
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
한국축산식품학회지
2018 .01
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
한국축산식품학회지
2017 .01
Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
한국식품영양학회지
2017 .10
Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White
한국식품영양학회지
2016 .08
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
한국축산식품학회지
2018 .01
Characteristics of Venison Hamburger Patties Prepared with Sweet Potato
한국식품영양과학회 학술대회발표집
2016 .10
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
한국축산식품학회지
2018 .01
Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
한국축산식품학회지
2017 .01
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
한국축산식품학회지
2015 .01
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
한국축산식품학회지
2017 .01
Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture
Applied Biological Chemistry
2015 .01
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
한국축산학회지
2019 .01
Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase
한국축산식품학회지
2015 .01
Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage
한국식품영양과학회 학술대회발표집
2015 .08
Quality Characteristics of Sausage Manufactured by Different Soybean Cultivar
한국식품영양과학회 학술대회발표집
2022 .10
Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages
한국축산학회지
2020 .01
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
한국축산식품학회지
2017 .01
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