Publisher
Resource Science Research Institute, Kongju National University
Reference17 articles.
1. Benedini R, Raja V, Parolari G. 2008. Zincrotoporphyrin IX promoting activity in pork muscle. LWT-Food Sci Technol 41:1160-1166. 10.1016/j.lwt.2007.08.005
2. Postati LP. 1979. Composition of foods. Poultry products: Raw, processed, prepared. USDA Agriculture Handbook 805, Washington, DC, USA, p 330.
3. Teets AS, Were LM. 2008. Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Sci 80:1326-1332. 10.1016/j.meatsci.2008.06.010 22063875
4. Choi SH, Kim DS. 2014. Quality characteristics of hamburger patties adding with Tofu powder. Korean J Culinary Res 2:28-40. 10.20878/cshr.2014.20.6.003003003
5. Chung HJ. 2006. A study to investigate ways to improve tofu menu developments and tofu menu image in relation to purchasing promotion. Korean J Food Culture 21:187-192.