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31 results on '"Song DH"'

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1. Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds.

2. Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds.

3. Nutritional Composition of White-Spotted Flower Chafer ( Protaetia brevitarsis ) Larvae Produced from Commercial Insect Farms in Korea.

4. Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.

5. Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties.

6. Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters.

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

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

9. Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet.

10. Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties.

11. Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters.

12. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat.

13. Replacement of Pork Meat with Pork Head Meat for Frankfurters.

14. Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi).

15. Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate.

16. Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties.

17. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky.

18. Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles.

19. Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters.

20. Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork.

21. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.

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

23. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.

24. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.

25. Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies.

26. Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages.

27. Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage.

28. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky.

29. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.

30. Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets.

31. Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters.

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