Effects of Emulsion Mapping in Different Parts of Pork and Beef-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of Emulsion Mapping in Different Parts of Pork and Beef

Published:2015-06-30 Issue:3 Volume:31 Page:241-247
ISSN:2287-1780
Container-title:Korean journal of food and cookery science
language:en
Short-container-title:Korean journal of food and cookery science

Author:

Choi Yun-Sang,Jeong Tae-Jun,Hwang Ko-Eun,Kim Hyun-Wook,Kim Cheon-Jei,Sung Jung-Min,Oh Nam-Su,Kim Young-Boong

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201521056137791.pdf

Cited by 6 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. Ethylenediaminetetraacetic acid(EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향;Korean Journal of Food and Cookery Science;2023-08-31

2. Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage;Food Science of Animal Resources;2022-05

3. Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids;Journal of Food Science and Technology;2020-07-09

4. Effect of the Duck Skin on Quality Characteristics of Duck Hams;Korean Journal for Food Science of Animal Resources;2017-06-30

5. Replacement of Pork Meat with Pork Head Meat for Frankfurters;Korean Journal for Food Science of Animal Resources;2016-08-31

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP