Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky-Reference-Cited by-同舟云学术

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Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

Published:2010-04-30 Issue:2 Volume:30 Page:198-205
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

An Kwang-Il,Choi Ji-Hun,Choi Yun-Sang,Han Doo-Jeong,Kim Hack-Youn,Lee Mi-Ai,Kim Si-Young,Kim Tae-Hyun,Kim Cheon-Jei

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201023850762423.pdf

Reference35 articles.

1. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

2. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

3. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the In-Vitro anti-oxidant and anti-microbial properties of pomelo fruit extract in goat meat: A promising alternative for preservative and health benefits;Scientia Horticulturae;2024-11

2. Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly;Journal of Animal Science and Technology;2024-07

3. Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis;Food Science of Animal Resources;2024-03

4. Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly;Journal of Animal Science and Technology;2023-08-10

5. Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage;Food Science of Animal Resources;2022-07

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