Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang
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/JAKO201529362434603.pdf
Reference24 articles.
1. Applications of the Maillard reaction in the food industry
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5. Development of surimi gel from king oyster mushroom and cuttlefish meat paste
Cited by 3 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. The Quality Characteristics of Ready-to-Eat Empal Gentong affected by meat pre-cooking;Food Science of Animal Resources;2021-12-22
2. Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet;Korean Journal of Poultry Science;2019-09
3. Physicochemical Properties and its Relations of Beef Rendang inside Retort Pouch Packaging in Various Temperature Storage Conditions;IOP Conference Series: Earth and Environmental Science;2019-04-12
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