Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage-Reference-Cited by-同舟云学术

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Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage

Published:2010-12-31 Issue:12 Volume:39 Page:1839-1845
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:

Kwak Ji-Hee,Kim Koth-Bong-Woo-Ri,Song Eu-Jin,Lee Chung-Jo,Jung Ji-Yeon,Choi Moon-Kyoung,Kim Min-Ji,Ahn Dong-Hyun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201007049674489.pdf

Reference6 articles.

1. Food Components and Quality Characteristics of Boiled-Dried Anchovies Caught by Pound Net

2. Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

3. FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT-PRECIPITATED WHEY PROTEINS IN MEAT BATTERS

4. Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks

5. The effect of fructooligosaccharides on the sensory characteristics of cooked sausages

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