Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ki-Jong Jeong"'
Autor:
Dong-Hoon Kim, Mi-Ra Yang, Ki-Jong Jeong, Young-Sin Chung, Ki-Hoon Park, Il-Suk Kim, Sang-Keun Jin
Publikováno v:
Korean Journal for Food Science of Animal Resources. 27:255-261
The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66be121cb6944cee3ce755d1669a816b
https://doi.org/10.5851/kosfa.2007.27.3.255
https://doi.org/10.5851/kosfa.2007.27.3.255
Publikováno v:
Journal of Food Engineering. 81:618-623
Surimi was prepared from alaska pollack, pork leg and chicken breast by washing with water two or four times. Moisture, crude protein and crude fat were significantly higher in alaska pollack surimi than other surimi samples. Collagen contents and yi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45df20bc909bb3e0af1d671eefb033e4
https://doi.org/10.1016/j.jfoodeng.2007.01.001
https://doi.org/10.1016/j.jfoodeng.2007.01.001
Publikováno v:
Journal of Animal Science and Technology. 49:99-108
This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::954addd5de1d213ebd57d06ccbfac37b
https://doi.org/10.5187/jast.2007.49.1.099
https://doi.org/10.5187/jast.2007.49.1.099