Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes-Reference-Cited by-同舟云学术

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Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes

Published:2012-10-31 Issue:10 Volume:41 Page:1448-1453
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Shim Do-Wan,Jiang Jun,Kim Jin-Hyo,Kim Won-Wu,Kang Wie-Soo,Choi Won-Seok,Hur Sun-Jin,Kim Dong-Young,Kim Kyu-Cheon,Lee Kwang-Ho

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201233356078095.pdf

Reference26 articles.

1. Quality Properties of Fish Paste Containing Styela clava

2. Studies on the water-holding capacity of Kamaboko. VI. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel.

Cited by 4 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

1. BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES;Food Science and Technology;2021-11-10

2. Quality characteristics of string cheese added with red ginseng powder;Korean Journal of Food Preservation;2021-06

3. Quality Characteristics of Grilled Fish Paste Formulation Added with Hot Water Extract Powder from Lentinus edodes Using One-Way ANOVA;Journal of the Korean Society of Food Science and Nutrition;2021-03-31

4. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research;Journal of Food Quality;2017

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