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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
한국축산식품학회지
2018 .01
Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat
한국식품영양과학회 학술대회발표집
2018 .10
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
한국축산식품학회지
2015 .01
Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages
한국식품영양과학회 학술대회발표집
2020 .10
Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase
한국식품영양과학회 학술대회발표집
2017 .10
Quality Observation of Emulsified Sausage Manufactured by Horse Fat and Canola Oil
한국식품영양과학회 학술대회발표집
2019 .10
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
한국축산식품학회지
2015 .01
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
한국축산식품학회지
2018 .01
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
한국축산학회지
2020 .01
Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages
한국축산학회지
2020 .01
Effect of Oleoresin Paprika on Quality Characteristics of Emulsified-Sausages as a Replacement of Sodium Nitrite during Refrigerated Storage
한국식품영양과학회 학술대회발표집
2017 .10
Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage
한국축산학회지
2023 .01
Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System
한국식품영양과학회 학술대회발표집
2021 .10
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
한국축산식품학회지
2018 .01
Effect of cooking methods on physicochemical properties of pork tenderloin
한국식품영양과학회 학술대회발표집
2024 .10
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
한국축산식품학회지
2017 .01
The Effects of Natural Antimicrobial Ingredients on Physicochemical and Antimicrobial Properties of Naturally Cured Sausages
한국식품영양과학회 학술대회발표집
2020 .10
Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
한국축산식품학회지
2015 .01
Effects of different rigor states, salt levels and sea tangle extract content on quality characteristics of low-fat pork sausages
한국식품영양과학회 학술대회발표집
2020 .10
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
한국축산식품학회지
2018 .01
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