The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201403359905815.pdf
Reference19 articles.
1. Storage stability of low-fat chicken sausages
2. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters
3. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging
4. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages
5. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters
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1. Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process;LWT;2023-02
2. Enhancement of Unsaturated Fatty Acid on Emulsion-Type Chicken Sausage by Using Jeju Horse Fat and Canola Oil;Journal of the Korean Society of Food Science and Nutrition;2021-11-30
3. Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage;Resources Science Research;2021-06
4. Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens;Asian-Australasian Journal of Animal Sciences;2020-01-01
5. Quality Properties of Chicken Breast Ham manufactured with Spent Broiler Breeder Hen and Spent Laying Hen;Korean Journal of Poultry Science;2016-09-30
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