Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder
Author:
Publisher
Korean Society of Food and Cookery Science
Subject
Aerospace Engineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201217034923010.pdf
Cited by 15 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. Quality Characteristics of Yukwa Containing Tomato Powder;Journal of the Korean Society of Food Science and Nutrition;2023-10-31
2. Quality Characteristics of Sausage with Added Soybean Powder;Journal of the Korean Society of Food Science and Nutrition;2023-01-31
3. Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage;Journal of the Korean Society of Food Science and Nutrition;2022-06-30
4. 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
5. Effect of Cherry Tomato Paste for Nitrite Replacement on Emulsion-Type Pork Sausage;Journal of the Korean Society of Food Science and Nutrition;2021-05-31
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