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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Comparison of Various Extraction Methods to Analyze Volatile Compounds of Comminuted Sausages
한국축산식품학회 학술발표초록집
2002 .01
지방대체제를 이용하여 기존의 유화형 소시지와 유사한 조직감을 갖는 고급 저지방 세절 소시지의 개발
한국식품과학회지
2002 .08
Evaluation of Physicochemical and Textural Properties of Low-Fat/Salt Sausages Manufactured with Two Levels of Milk Proteins
한국축산식품학회 학술발표초록집
2004 .01
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Food Science and Biotechnology
2005 .10
Flavor Compounds of Low-fat Sausages Containing Various Kinds and Levels of Sugars in Combination with Lysine
한국축산식품학회 학술발표초록집
2004 .01
[P4-08] Evaluation of Product Quality and SheIf-life of Low-fat Comminuted Sausages Manufactured with Mixed Natural Antimicrobial Ingredients
한국식품영양과학회 학술대회발표집
2007 .10
Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
한국축산식품학회지
2014 .01
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Food Science and Biotechnology
2004 .08
키토산을 첨가한 저지방 기능성 소시지의 향미 성분 분석과 냉장 저장 중의 이화학적인 특성
한국축산식품학회지
2005 .01
Sodium Lactate and Various Molecular Weights of Chitosanon Physico-chemical and Microbial Properties of Low-fat Comminuted Sausages stored at $10^{\circ}C$
한국축산식품학회 학술발표초록집
2002 .01
Sodium Lactate and Chitosans on Quality Characteristics and Microbiological Changes of Low-fat Comminuted Sausages Inoculated with Pathogens during Refrigerated Storage
한국축산식품학회 학술발표초록집
2003 .01
돈육 도체등급 및 쑥 분말 첨가에 따라 제조된 소시지의 품질 특성
한국축산식품학회지
2003 .01
韓國産 SAUSAGE에 關한 硏究 : 市販 SAUSAGE의 營養成分과 外國 SAUSAGE와의 比較
한국식품과학회지
1978 .06
Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats
한국축산식품학회지
2010 .01
ERRATUM : Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
한국축산식품학회지
2014 .01
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
한국축산식품학회지
2017 .01
Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
한국축산식품학회지
2011 .01
Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase
한국식품영양과학회 학술대회발표집
2017 .10
시중 유통 유화형 소시지제품의 품질특성 비교
동물생명과학연구
2014 .06
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