11 results on '"Kim, Cheon-Jei"'
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2. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels
3. Effect of soy sauce type on the quality characteristics of emulsion sausages
4. Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters
5. Quality characteristics of Cheonggukjang containing Phellinus linteus extracts and antitumor effects in hep-2 and SK-MES cells
6. Effects of fat levels on changes in flavor pattern of irradiated pork patties
7. Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork
8. Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets
9. Physicochemical properties of thawed chicken breast as affected by microwave power levels
10. Antioxidant activities of lotus leaves (Nelumbo nucifera) and barley leaves (Hordeum vulgare) extracts
11. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying
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