Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values-Reference-Cited by-同舟云学术

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

Published:2020-09 Issue:5 Volume:62 Page:713-729
ISSN:2672-0191
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:J Anim Sci Technol

Author:

Kim Juntae^ORCID,Utama Dicky Tri^ORCID,Jeong Hae Seong^ORCID,Barido Farouq Heidar^ORCID,Lee Sung Ki^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry

Publisher

Korean Society of Animal Science and Technology

Subject

Veterinary (miscalleneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Link

http://www.ejast.org/download/download_pdf?doi=10.5187/jast.2020.62.5.713

Reference54 articles.

1. Studies on the improvement of packaging of retorted samgyetang;Lee;J Korea Soc Packag Sci Tech.,2009

2. Physicochemical and sensory characteristics of samgyetang retorted at different F0 values during storage at room temperature;Lee;Korean J Food Preserv.,2014

3. Korea Customs Service Korea export-import trade statistics 2018 (HS code:1602321010) [Internet] 2018 [cited 2020 Aug 5] https://unipass.customs.go.kr/ets/

4. Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgyetang;Yoo;Korean J Food Sci Anim Resour.,1999

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