262 related articles for article (PubMed ID: 30479500)
1. Effect of Buckwheat (
Lee SH; Kim GW; Choe J; Kim HY
Korean J Food Sci Anim Resour; 2018 Oct; 38(5):927-935. PubMed ID: 30479500
[TBL] [Abstract][Full Text] [Related]
2. Lotus (
Ham YK; Hwang KE; Song DH; Kim YJ; Shin DJ; Kim KI; Lee HJ; Kim NR; Kim CJ
Korean J Food Sci Anim Resour; 2017; 37(2):219-227. PubMed ID: 28515646
[TBL] [Abstract][Full Text] [Related]
3. Effect of
Lee JA; Kim HY
Food Sci Anim Resour; 2021 May; 41(3):440-451. PubMed ID: 34017953
[TBL] [Abstract][Full Text] [Related]
4. Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.
Lee JA; Kim GW; Kim HY; Choe J
Food Sci Anim Resour; 2019 Apr; 39(2):286-295. PubMed ID: 31149670
[TBL] [Abstract][Full Text] [Related]
5. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (
Jeong Y; Han Y
Food Sci Anim Resour; 2019 Dec; 39(6):953-965. PubMed ID: 31950111
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.
Santana P; Huda N; Yang TA
J Food Sci Technol; 2015 Mar; 52(3):1507-15. PubMed ID: 25745219
[TBL] [Abstract][Full Text] [Related]
7. Effect of
Ham HJ; Kang GH; Choi YS; Jeong TJ; Hwang KE; Kim CJ
Korean J Food Sci Anim Resour; 2016 Oct; 36(5):601-611. PubMed ID: 27857535
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical properties of sausage manufactured with carp (
Lee SH; Joe SD; Kim GW; Kim HY
J Anim Sci Technol; 2020 Nov; 62(6):903-911. PubMed ID: 33987570
[TBL] [Abstract][Full Text] [Related]
9. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
Choe J; Kim HY
Poult Sci; 2019 Jun; 98(6):2662-2669. PubMed ID: 30698807
[TBL] [Abstract][Full Text] [Related]
10. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.
Choi MS; Choi YS; Kim HW; Hwang KE; Song DH; N Lee SY; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):158-65. PubMed ID: 26760933
[TBL] [Abstract][Full Text] [Related]
11. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.
Massingue AA; de Almeida Torres Filho R; Fontes PR; de Lemos Souza Ramos A; Fontes EAF; Perez JRO; Ramos EM
Asian-Australas J Anim Sci; 2018 Apr; 31(4):576-584. PubMed ID: 28920407
[TBL] [Abstract][Full Text] [Related]
12. Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage.
Lee MA; Han DJ; Jeong JY; Choi JH; Choi YS; Kim HY; Paik HD; Kim CJ
Meat Sci; 2008 Nov; 80(3):708-14. PubMed ID: 22063587
[TBL] [Abstract][Full Text] [Related]
13. Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.
Salejda AM; Olender K; Zielińska-Dawidziak M; Mazur M; Szperlik J; Miedzianka J; Zawiślak I; Kolniak-Ostek J; Szmaja A
Foods; 2022 Feb; 11(5):. PubMed ID: 35267307
[TBL] [Abstract][Full Text] [Related]
14. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.
Lee SY; Kim HW; Hwang KE; Song DH; Choi MS; Ham YK; Choi YS; Lee JW; Lee SK; Kim CJ
Korean J Food Sci Anim Resour; 2015; 35(3):277-85. PubMed ID: 26761840
[TBL] [Abstract][Full Text] [Related]
15. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.
Kim HW; Choi MS; Hwang KE; Song DH; Kim YJ; Ham YK; Chang SJ; Lim YB; Choi YS; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):133-40. PubMed ID: 26760930
[TBL] [Abstract][Full Text] [Related]
16. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage.
Park SY; Kim HY
Korean J Food Sci Anim Resour; 2016; 36(6):737-743. PubMed ID: 28115884
[TBL] [Abstract][Full Text] [Related]
17. Quality properties of whole milk powder on chicken breast emulsion-type sausage.
Kang KM; Lee SH; Kim HY
J Anim Sci Technol; 2021 Mar; 63(2):405-416. PubMed ID: 33987614
[TBL] [Abstract][Full Text] [Related]
18. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
[TBL] [Abstract][Full Text] [Related]
19. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages.
Choi J; Kim N; Choi HY; Han YS
Food Sci Anim Resour; 2019 Oct; 39(5):742-755. PubMed ID: 31728444
[TBL] [Abstract][Full Text] [Related]
20. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
Wang W; Wang X; Zhao W; Gao G; Zhang X; Wang Y; Wang Y
J Texture Stud; 2018 Jun; 49(3):300-308. PubMed ID: 28921519
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
