Psysicochemical and Textural Properties of Chicken Breast Sausages Added with Psyllium Husk at Different NaCl Levels

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2021 .10

차전자피 함량에 따른 쌀 압출성형물의 물리적 특성

이정원 ,  류기형

산업식품공학

2019 .01

Quality Properties of Whole Milk Powder on Chicken Breast Emulsion-type Sausage

Kyu-Min Kang ,  Sol-Hee Lee ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Psyllium Husk Content on Physical Properties of Rice Extrudates

Jung Won Lee ,  Sun Young Cho ,  Won Joung Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

차전자(Plantago ovata Forsk)피를 이용하여 제조한구운 쌀 도넛의 품질 특성 및 노화 특성

신소연 ,  김영순 ,  오현빈 외 1명

한국식품영양학회지

2018 .01

Effects of Psyllium husk on oil absorption of donuts

Hyeonbin O ,  Phylim Lee ,  Si Yeon Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

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

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Physicochemical Properties, Textural Properties, and Anitioxidant Activity of Chicken Breast Sausages with Protaetia brevitarsis larvae Powder

Ji-Yong Hyun ,  Jung-Hyun Nam ,  Du-Ri Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

Choi ,  Jinhee ,  Kim 외 5명

Food science of animal resources

2019 .01

Physical Properties of Low-fat Sausages Induced by Microbial Transglutaminase during In Vitro Digestion

Chang Hoon Lee ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2018 .10

Evaluation of Various Levels of Salt and Sodium Tripolyphosphate on Physicochemical and Textural Properties of Chicken Sausages

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2019 .10

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

이현정 ,  조철훈 ,  남기창 외 1명

한국식품영양학회지

2016 .08

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

Kinetic Behavior of Salmonella on Low NaNO₂ Sausages during Aerobic and Vacuum Storage

Ha ,  Jimyeong ,  Gwak 외 18명

한국축산식품학회지

2016 .01

Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Da hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

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

A Study on the Physicochemical and in vitro Digestion Characteristics of Lipid with Different TAG Composition

Kwang-Seup Shin ,  Jeung-Hee Lee

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Sol-Hee Lee ,  Gye-Woong Kim ,  Hack-Youn Kim

한국축산학회지

2020 .01

차전자피 분말을 첨가한 식빵의 품질 특성

전소현 ,  김미리

한국식품영양과학회지

2020 .08

동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성

천지연 ,  부준혁 ,  남정현 외 2명

산업식품공학

2022 .08