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

The Quality Properties of Traditionally or Naturally Cured Commercial Sausages

Da Hun Jeong ,  Su Min Bae ,  Seonyeong Kang 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

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

Effects of Various Non-meat Ingredients on the Physicochemical Properties of Naturally Cured Pork Sausage

Seung Hwa Gwak ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .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

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Lee ,  Sol-Hee ,  Kim 외 5명

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

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

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Ham ,  Youn-Kyung ,  Hwang 외 15명

한국축산식품학회지

2017 .01

Evaluation of Various Levels of Salt and Sodium Tripolyphosphate on Physicochemical and Textural Properties of Chicken Sausages

Ji Seon Choi ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2019 .10

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum ,  Hyeon-Woong ,  Seo 외 9명

한국축산식품학회지

2018 .01

Effects of combination with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage period

Dong Bin Kim ,  Hyewon Lee ,  Sang-Keun Jin 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams

Su Min Bae ,  Da Hun Jeong ,  Yeongmi Yoo 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

임동균 ,  정이형 ,  남기창

한국식품영양학회지

2017 .10

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

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System

Seonyeong Kang ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

우승혜 ,  Jung-Min Sung ,  Heejin Pa 외 6명

한국축산학회지

2023 .01

Physicochemical Properties and Antioxidant Activity of Commercial Fruit and Vegetable Juice

Jong Hyun Kim ,  Min Ju Kim ,  Min Jung Kang 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Antioxidant and Anti-Microbial Activities of Shiitake By-Product Extract in Fermented Sausages

Hoa Van Ba ,  Hyun-Woo Seo ,  Yunseok Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .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