Publisher
Resource Science Research Institute, Kongju National University
Reference20 articles.
1. AOAC. 2000. Official analysis of AOAC. Association of Official Analysis Chemists, MD, USA.
2. Cho SH, Jung SA, Song EJ, Lee SY, Kim KBWR, Park JG, Park SM, Ahn DH. 2006. Effect of improvement of storage properties and reducing of sodium nitrate by Glyctrrhiza uralensis and Curcula longa in pork sausage. J Korean Soc Food Sci Nutr 35:997-1004. 10.3746/jkfn.2006.35.8.997
3. Choi HS, Choi YS, Choi HG, Lee JH, Kim JH, Choi YI. 2015. Effect of dietary fiber addition on the quality characteristics of blended pork meat. Bulletin of the Animal Biotechnology 7:49-54.
4. Choi YS, Kim TK, Jeon KH, Park JD, Kim HW, Hwang KE, Kim YB. 2017. Effects of pre-converted nitrite from red beet and ascorbic acid on quality characteristics in meat emulsions. Korean J Food Sci Anim Resour 37:288–296. 10.5851/kosfa.2017.37.2.288 28515652 PMC5434215
5. Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW Jeong JY, Paik HD, Kim CJ. 2008. Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product. Korean J Food Scr Ani Resour 28:319-326. 10.5851/kosfa.2008.28.3.319
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