Quality Characteristics on Adding Blood Levels to Blood Sausage-Reference-Cited by-同舟云学术

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Quality Characteristics on Adding Blood Levels to Blood Sausage

Published:2015-12-31 Issue:6 Volume:31 Page:741-748
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,Sung Jung-Min,Jeon Ki-Hong,Choi Hyun-Wook,Seo Dong-Ho,Kim Cheon-Jei,Kim Hyun-Wook,Hwang Ko-Eun,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/JAKO201503264233323.pdf

Cited by 8 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. Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract;Foods;2023-12-25

2. 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

3. 카라기난 첨가에 따른 오리혈액 겔의 품질특성 연구;Korean Journal of Food and Cookery Science;2023-06-30

4. Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood;Poultry Science;2022-03

5. Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food;Korean Journal of Food Preservation;2021-08

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