394 related articles for article (PubMed ID: 31333858)
1. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.
Choe J; Kim GW; Kim HY
J Anim Sci Technol; 2019 Jan; 61(1):28-34. PubMed ID: 31333858
[TBL] [Abstract][Full Text] [Related]
2. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
Seo HW; Kang GH; Cho SH; Ba HV; Seong PN
Korean J Food Sci Anim Resour; 2015; 35(5):638-45. PubMed ID: 26761892
[TBL] [Abstract][Full Text] [Related]
3. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.
Song DH; Kim HW; Hwang KE; Kim YJ; Ham YK; Choi YS; Shin DJ; Kim TK; Lee JH; Kim CJ; Paik HD
Korean J Food Sci Anim Resour; 2017; 37(5):698-707. PubMed ID: 29147093
[TBL] [Abstract][Full Text] [Related]
4. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.
Jin SK; Park JH
Asian-Australas J Anim Sci; 2013 Dec; 26(12):1753-61. PubMed ID: 25049766
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
[TBL] [Abstract][Full Text] [Related]
8. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
[TBL] [Abstract][Full Text] [Related]
9. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
Kim HW; Choi JH; Choi YS; Kim HY; Lee MA; Hwang KE; Song DH; Lee JW; Kim CJ
Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
[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. Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage.
Nan H; Stepanova T; Li B
Int J Med Mushrooms; 2023; 25(9):73-83. PubMed ID: 37824407
[TBL] [Abstract][Full Text] [Related]
12. Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.
Shin DJ; Yim DG; Kwon JA; Kim SS; Lee HJ; Jo C
Poult Sci; 2022 Jan; 101(1):101554. PubMed ID: 34823177
[TBL] [Abstract][Full Text] [Related]
13. Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.
Kim KB; Pak WM; Kang JE; Park HM; Kim BR; Ahn DH
Korean J Food Sci Anim Resour; 2014; 34(1):122-6. PubMed ID: 26760754
[TBL] [Abstract][Full Text] [Related]
14. Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing.
Lima JL; Assis BBT; Arcanjo NMO; Galvão MS; Olegário LS; Bezerra TKA; Madruga MS
J Food Sci; 2020 Apr; 85(4):1114-1124. PubMed ID: 32180227
[TBL] [Abstract][Full Text] [Related]
15. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
Alirezalu K; Hesari J; Nemati Z; Munekata PES; Barba FJ; Lorenzo JM
Food Res Int; 2019 Jun; 120():839-850. PubMed ID: 31000305
[TBL] [Abstract][Full Text] [Related]
16. The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.
Madruga MS; da Rocha TC; de Carvalho LM; Sousa AMBL; de Sousa Neto AC; Coutinho DG; de Carvalho Ferreira AS; Soares AJ; de Sousa Galvão M; Ida EI; Estévez M
J Food Sci Technol; 2019 Mar; 56(3):1380-1388. PubMed ID: 30956317
[TBL] [Abstract][Full Text] [Related]
17. Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.
Carvalho LT; Lorenzo JM; de Carvalho FAL; Bellucci ERB; Trindade MA; Domínguez R
Foods; 2020 Dec; 9(12):. PubMed ID: 33333724
[TBL] [Abstract][Full Text] [Related]
18. Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages.
Yu HH; Yoon GH; Choi JH; Kang KM; Hwang HJ
Korean J Food Sci Anim Resour; 2017; 37(6):804-812. PubMed ID: 29725201
[TBL] [Abstract][Full Text] [Related]
19. Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder.
Jo K; Lee J; Jung S
Korean J Food Sci Anim Resour; 2018 Sep; 38(4):768-779. PubMed ID: 30206436
[TBL] [Abstract][Full Text] [Related]
20. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage.
Yadav S; Pathera AK; Islam RU; Malik AK; Sharma DP
Asian-Australas J Anim Sci; 2018 May; 31(5):729-737. PubMed ID: 28823131
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
