Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars
Author:
Funder
Ministry of Education
National Research Foundation of Korea
Publisher
Resource Science Research Institute, Kongju National University
Subject
Religious studies,Cultural Studies
Link
http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2023.5.1.40
Reference29 articles.
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3. Hadipernata M, Ogawa M, Hayakawa S. 2016. Effect of D-allulose on rheological properties of chicken breast sausage. Korean J Poult Sci 95:2120-2128. 10.3382/ps/pew143 27118866
4. Hong JH, Kim HY, Kang SH, Baek UB, You JS, Han JW, Kook M. 2020. Quality properties of chicken breast tteokgalbi with D-allulose and sprout-barley. Resources Sci Res 2:18-27. 10.52346/rsr.2020.2.1.18
5. Hwang YK, An HL. 2020. Quality characteristics of muffins with molasses. Korea J Culi Sci & Hos Res 26:56-66.
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