Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty-Reference-Cited by-同舟云学术

Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

Published:2023-01 Issue:1 Volume:43 Page:139-156
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Cho Jinwoo^ORCID,Barido Farouq Heidar^ORCID,Kim Hye-Jin^ORCID,Kwon Ji-Seon^ORCID,Kim Hee-Jin^ORCID,Kim Dongwook^ORCID,Hur Sun-Jin^ORCID,Jang Aera^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e67

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2. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast;Barido;Poult Sci,2022

3. The quality and functional improvement of retorted Korean ginseng chicken soup (Samgyetang) by enzymolysis pre-treatment with Cordyceps militaris mushroom extract;Barido;Foods,2022

4. The effect of a finishing diet supplemented with γ-aminobutyric acids on carcass characteristics and meat quality of Hanwoo steers;Barido;Anim Biosci,2021

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