Processing of Sausage Using Duck Mechanically Deboned Meat |
강동수
(순천제일대학 식생활부)
최옥수 (순천제일대학 식생활부) 박욱민 (여수대학교 식품공·영양학부) |
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A study of the bionutritional evaluation of duck-meat
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2 |
Effect of duck oil on serum and organ lipid composition in mature rats
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과학기술학회마을 |
3 |
Animal Industry and Technology
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4 |
Studies on the extractability and characteristics of actomyosin of duck muscle by different scalding method
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과학기술학회마을 |
5 |
Studies on the duck-meat(1)-Amino acid composition of duck-meat protein
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6 |
Effect of the addition of Whole Egg and its Components on Textural Properties of Kamaboko Gel from Walleye Pollack Surimi
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DOI |
7 |
Strengthening Effect of the Various Natural High Polymers on the Elasticity of the Kamaboko
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DOI |
8 |
The effects of Additives(Egg White and Soybean Protein) on the Rheological Properties of Kamaboko
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DOI |
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10 |
A rapid method of total lipid extraction and purification
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DOI |
11 |
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12 |
Effect of phosphate on the sausage made from mechanically deboned ckicken meat
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14 |
Offical Methods of Analysis
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15 |
Studies on fatty acid composition of Duck Meat
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16 |
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17 |
Nutritive value of raw materials and processed meats.
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18 |
Processing of brine soaked and smoked duck meat.;Ⅰ. Pan-broiling yield and sensory evaluation of brined or smoked duck meat
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19 |
Effects of processing conditions on the nutritional quality of seafood.;1. Effects of heating and storage conditions on protein quality of surimi products
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20 |
Enzymatic Tenderization of meat
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21 |
Ingredient and formulation technology for surimi-based products
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23 |
Studies on the myofibrilar protein from Korean Duck Muscle
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24 |
Processing of brine soaked and smoked duck meat.;Ⅰ. Properties of brined or smoked duck meat during storage
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