Study on Physicochemical Properties of Emulsion-Type Sausage Added with Pork Skin Gelatin
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201608450941480.pdf
Reference17 articles.
1. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
2. Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky
3. Anti-oxidative and Neuroprotective Activities of Pig Skin Gelatin Hydrolysates
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1. Quantitative Descriptive Analysis and Consumer Acceptance of Sausages Produced with Added Olive Oil;Journal of the East Asian Society of Dietary Life;2022-02-28
2. Influence of the Quality Characteristics and Antioxidant Activity According to the Storage Period of Emulsion-Type Pork Sausage Containing Kabocha Powder;Journal of the Korean Society of Food Science and Nutrition;2021-03-31
3. Physicochemical and Sensory Properties of Emulsion-type Sausage Added with Basil and Garlic Powder;Resources Science Research;2019-06
4. Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties;Food Science of Animal Resources;2019-04
5. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage;Korean Journal for Food Science of Animal Resources;2016-12-31
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