Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat
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Choi, Sun-Mi
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (Food and Industrial Ingredients Center, CJ Cheiljedang) Choi, Yun-Sang (Food and biological Resources Examination Division, Korean Intellectual Property Office) Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Hack-Youn (Research Institute for Meat Science and Culture, Konkuk University) Lee, Mi-Ai (World Institute of Kimchi an Annex of Korea Food Research Institute) Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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