Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate

최지선 ,  Koo Bok Chin

한국축산학회지

2020 .01

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase

Kyeong Hoon Lim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical Properties, Textural Properties, and Anitioxidant Activity of Chicken Breast Sausages with Protaetia brevitarsis larvae Powder

Ji-Yong Hyun ,  Jung-Hyun Nam ,  Du-Ri Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Da hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Quality Properties of Whole Milk Powder on Chicken Breast Emulsion-type Sausage

Kyu-Min Kang ,  Sol-Hee Lee ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2020 .10

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Sol-Hee Lee ,  Gye-Woong Kim ,  Hack-Youn Kim

한국축산학회지

2020 .01

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

Physicochemical Properties of Chicken Breast Sausages Containing Psyllium Husk Powder at Different NaCl levels and Its Application to in vitro Digestion Model System

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2023 .10

돈육 젤라틴의 형태와 Transglutaminase의 첨가 유무에 따른 저지방 모델 소시지의 이화학적 및 조직 특성

임경훈 ,  이창훈 ,  진구복

한국식품영양과학회지

2017 .08

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

Kim ,  Hyun-Wook ,  Hwang 외 15명

한국축산식품학회지

2015 .01

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Choi ,  Yun-Sang ,  Ku 외 12명

한국축산식품학회지

2018 .01

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

이현정 ,  조철훈 ,  남기창 외 1명

한국식품영양학회지

2016 .08

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

Seo ,  Hyun-Woo ,  Kang 외 7명

한국축산식품학회지

2015 .01

Psysicochemical and Textural Properties of Chicken Breast Sausages Added with Psyllium Husk at Different NaCl Levels

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat

Hyo-Seok Moon ,  Hack-Youn Kim ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review

Deokyeong Choe

Food Science and Preservation

2022 .10

The Effects of Natural Antimicrobial Ingredients on Physicochemical and Antimicrobial Properties of Naturally Cured Sausages

Su Min Bae ,  Jiye Yoon ,  Seung Hwa Gwak 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Jung ,  Ji-Taek ,  Lee 외 11명

한국축산식품학회지

2018 .01