The Quality Characteristics of Pork Patties According to the Replacement of Mealworm (Tenebrio molitor L.)-Reference-Cited by-同舟云学术

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The Quality Characteristics of Pork Patties According to the Replacement of Mealworm (Tenebrio molitor L.)

Published:2019-10-31 Issue:05 Volume:35 Page:441-449
ISSN:2287-1780
Container-title:Korean Journal of Food and Cookery Science
language:en
Short-container-title:Korean J. Food Cook. Sci

Author:

Choi Ju-Hye,Yong Hae In,Ku Su-Kyung,Kim Tae-Kyung,Choi Yun-Sang^ORCID

Funder

Korea Food Research Institut

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Cited by 12 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. Influence on the Physico-Chemical Qualities of Emulsified Sausages Added Different Levels of <i>Tenebrio Molitor</i> L. Powder;Journal of Agriculture & Life Science;2024-02-29

2. 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향;Korean Journal of Food and Cookery Science;2023-04-30

3. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability;Foods;2023-03-16

4. Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products;Current Opinion in Food Science;2023-02

5. The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response;Foods;2022-12-19

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