Comparison of Pork Patty Quality Characteristics with Various Binding Agents-Reference-Cited by-同舟云学术

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Comparison of Pork Patty Quality Characteristics with Various Binding Agents

Published:2015-10-31 Issue:5 Volume:31 Page:588-595
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,Jeon Ki-Hong,Park Jong-Dae,Sung Jung-Min,Seo Dong-Ho,Ku Su-Kyung,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/JAKO201533678768276.pdf

Cited by 13 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

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2. Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog;Foods;2024-07-09

3. Comparison of Water Holding Capacity and Quality Characteristics on Hydrated Beef with Korea Cattle;Resources Science Research;2023-12

4. Comparison of the Quality Characteristics of Plant-Based Burger Patties Prepared Using Low- and High-Moisture Meat Analogs;Journal of the Korean Society of Food Science and Nutrition;2023-11-30

5. Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty;Foods;2022-10-24

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