Zobrazeno 1 - 10
of 17
pro vyhledávání: '"K.H. Hah"'
Publikováno v:
Asian-Australasian Journal of Animal Sciences. 19:744-750
An experiment was carried out to evaluate the effects of substituted conjugated linoleic acid (CLA) for fat on qualities, lipid oxidation and residual nitrite contents in emulsion-type sausage (ETS) after different periods of storage. The control sau
Publikováno v:
Journal of Animal Science and Technology. 47:1041-1050
This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasone
Publikováno v:
Journal of Animal Science and Technology. 47:813-824
This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube (7×10×2 cm 3 ) and five traditional seasonings such as soy sauce (
Publikováno v:
Journal of Animal Science and Technology. 47:857-866
K.H.Hah*,S.T.Joo**,G.B.Park**,N.J.Sung***,H.J.Lyou*,K.H.Park****,I.S.Kim****andS.K.Jin****NationalLivestockResearchInstitute*,DivisionofAnimalScience,GyeongsangNationalUniversity**,DepartmentofFoodandNutrition,GyeongsangNationalUniversity***,Departme
Publikováno v:
Journal of Animal Science and Technology. 47:825-836
This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm 3 ) and Korea traditional seasonings such as soy sauce (T1)
Publikováno v:
Journal of Animal Science and Technology. 47:667-678
본 연구는 기능성 물질인 솔잎분말(T1), 깻잎분말(T2), 녹차분말(T3)을 각각 0.4% 첨가하여 제조된 유화형 기능성 소시지를 $9{\pm}1^{\circ}C$ 에서 40일간 저장하면서 10일 간격으로 품질특성을 조사
Publikováno v:
Journal of Animal Science and Technology. 47:679-690
S. K. Jin*, I. S. Kim*, K. H. Hah**, H. J. Lyou**, K. H. Park* and J. R. Lee***Department of Animal Resources Technology, Jinju National University*,National Livestock Research Institute**,Advanced Swine Research Institute, Gyeongnam Province***ABSTR
Publikováno v:
Journal of Animal Science and Technology. 47:49-56
The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, sa
Publikováno v:
Journal of Animal Science and Technology. 47:39-48
Outside muscle of pork ham were cut to cube(7 10 2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned
Publikováno v:
Journal of Animal Science and Technology. 47:73-82
This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 12 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic pa