Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber-Reference-Cited by-同舟云学术

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Quality Characteristics of Chicken Emulsion Sausages with Different Levels of Makgeolli Lees Fiber

Published:2012-02-29 Issue:1 Volume:32 Page:54-61
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:

Park Kwoan-Sik,Choi Yun-Sang,Kim Hack-Youn,Kim Hyun-Wook,Song Dong-Heon,Hwang Ko-Eun,Choi Seul-Gi,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/JAKO201209640672502.pdf

Reference38 articles.

1. Effect of melon seed meal addition on some quality characteristics of chicken sausages

2. ANTIOXIDANT AND IMMUNO-MODULATING ACTIVITIES OF KOREAN TRADITIONAL RICE WINE, TAKJU

3. Cereal-based fermented foods and beverages

4. Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties

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1. Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics;NFS Journal;2024-06

2. Enrichment of chicken meat with dietary fibre sources as functional ingredients;World's Poultry Science Journal;2023-08-03

3. Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds;Foods;2022-02-25

4. Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium;International Journal of Food Science & Technology;2020-10-02

5. Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages;Journal of Culinary Science & Technology;2020-08-04

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