Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market-Reference-Cited by-同舟云学术

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Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market

Published:2013-10-31 Issue:5 Volume:55 Page:461-466
ISSN:1598-9429
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:Journal of Animal Science and Technology

Author:

Lee Ju-Ho,Choi Jung-Soek,Park Ki-Soo,Jeong Jun-Young,Choi Yang-Il,Lee Jae-Joon

Publisher

Springer Science and Business Media LLC

Subject

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

Reference24 articles.

1. Consumer Perception, Purchase Behavior and Demand on Ham and Sausage Products

2. Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients

3. EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

4. Future trends and consumer lifestyles with regard to meat consumption

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