Influence on the Physico-Chemical Qualities of Emulsified Sausages Added Different Levels of <i>Tenebrio Molitor</i> L. Powder

Author:

,Jeon Jong Hyeok,Jung Seung Eun,Hong Yea Keon,Lee Dae Ho,Shin Teak Soon

Publisher

Institute of Agriculture and Life Science, Gyeongsang National University

Reference36 articles.

1. Barton A , Richardson CD and McSweeney MB. 2020. Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders. J. Food Sci. 85(3): 781-788.

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3. Choi JH , Yong HI , Ku SK , Kim TK and Choi YS. 2019. The quality characteristics of pork patties according to the replacement of mealworm (Tenebrio molitor L.). Korean J. Food Cook. 35(5): 441-449.

4. Choi JH. 2017. A survey on breakfast of highschool students and HMR development using rice and mealworm(Tenebrio moltor). Ph.D. Thesis, Daegu Catholic University, Daegu.

5. Choi YS , Kim TK , Choi HD , Park JD , Sung JM , Jeon KH , Paik HD and Kim YB. 2017. Optimization of replacing pork meat with yellow worm(Tenebrio molitorr L.) for frankfurters. Korean J. Food Sci. Anim. Resour. 37(5): 617-625.

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