Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages-Reference-Cited by-同舟云学术

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Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Published:2019-01 Issue:1 Volume:61 Page:28-34
ISSN:1598-9429
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:J Anim Sci Technol

Author:

Choe Juhui^ORCID,Kim Gye-Woong^ORCID,Kim Hack-Youn^ORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society of Animal Science and Technology

Subject

Veterinary (miscellaneous),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.2019.61.1.28

Reference28 articles.

1. Effect of kimchi powder levels and pork skin on the quality characteristics of liver sausages;Choe;Korean J Food Sci Anim Resour.,2009

2. Development of new flavor sausage with chicken liver and garlic;Zhao;Meat Industry,2009

3. Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification;Xiong;Food Chem.,2016

4. Effect of salt and liver/fat ratio on viscoelastic properties of liver paste and its intermediates;Steen;Food Bioprocess Technol.,2014

5. Chemical properties, Microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras);Abu-Salem;Grasas Aceites,2010

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