The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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Distribution of Microorganisms in Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

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P2860

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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2018 nî lūn-bûn

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2018年の論文

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2018年学术文章

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2018年学术文章

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2018年学术文章

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

@en

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

@nl

P1476

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

@en

P2093

Hyun-Dong Paik

http://www.w3.org/2001/XMLSchema#string

Jae-Yun Shim

http://www.w3.org/2001/XMLSchema#string

Ki-Hong Jeon

http://www.w3.org/2001/XMLSchema#string

Kwang-Il Ahn

http://www.w3.org/2001/XMLSchema#string

Tae-Kyung Kim

http://www.w3.org/2001/XMLSchema#string

Young-Boong Kim

http://www.w3.org/2001/XMLSchema#string

Yun-Sang Choi

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P2860

Mapping the global distribution of livestock

Factors influencing meat emulsion properties and product texture: A review.

Improving the sustainability of global meat and milk production.

Artificial neural network as the tool in prediction rheological features of raw minced meat.

Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.

Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.

P304

162-171

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P31

scholarly article

P356

10.5851/KOSFA.2018.38.1.162

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2018-02-28T00:00:00Z

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29725234

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5932964

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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P2860

P2860

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.

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type

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P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P932

P356

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P2093

P2860

P304

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P577

P698

P932