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

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

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

Survey of Naturally Cured Commercial Hams on the Market in Korea

Da Hun Jeong ,  Su Min Bae ,  Seung Hwa Gwak 외 5명

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 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

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

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

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Quality Characteristics of Sausage Manufactured by Different Soybean Cultivar

Ho Jun Sung ,  Yun Jo Jung ,  Gi Tak Lee 외 3명

한국식품영양과학회 학술대회발표집

2022 .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

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

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

Zhang ,  Huiyun ,  Peng 외 7명

한국축산식품학회지

2017 .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

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

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Hack-Youn Kim ,  Gye-Woong Kim ,  최주희

한국축산학회지

2019 .01

Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Kim ,  Hyun-Joo ,  Sung 외 14명

한국축산식품학회지

2016 .01

Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

임동균 ,  정이형 ,  남기창

한국식품영양학회지

2017 .10

Comparative study of starch for maintaining quality and stability of fish sausage during cold storage

Yu Ri Choe ,  Na Eun Won ,  Yeseul Pa 외 5명

한국수산과학회 양식분과 학술대회

2020 .07

흰점박이꽃무지 유충 분말을 첨가한 닭가슴살 소시지의 품질특성

천지연 ,  남정현 ,  김두리 외 1명

산업식품공학

2021 .11

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