Physico-chemical Properties and Antioxidant Activity of Pork Patties Containing Various Tomato Powders of Solubility
Author:
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/JAKO201122262524719.pdf
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1. Lycopene and cardiovascular disease
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3. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage
4. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters
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2. Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage;Journal of the Korean Society of Food Science and Nutrition;2021-11-30
3. Effect of Cherry Tomato Paste for Nitrite Replacement on Emulsion-Type Pork Sausage;Journal of the Korean Society of Food Science and Nutrition;2021-05-31
4. Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate;Korean Journal of Food Preservation;2016-08
5. Effect of Various Sources of Dietary Additives on Growth, Body Composition, and 1 Challenge Test Survival of Juvenile Rockfish Sebastes schlegeli;Turkish Journal of Fisheries and Aquatic Sciences;2016
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