Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage-Reference-Cited by-同舟云学术

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Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage

Published:2012-04-23 Issue:5 Volume:25 Page:725-732
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Muhlisin ,Kang S. M.,Choi W. H.,Lee K. T.,Cheong S. H.,Lee S. K.

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/25-93.pdf

Reference37 articles.

1. Effect of substituting pork backfat with rind on quality characteristics of pork sausage

2. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

3. MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

4. Meats and poultry

Cited by 1 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. Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes;Indian Journal of Animal Research;2017-11-22

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