Effects of Gums on the Quality of Low Fat Chicken Patty |
전덕수
(㈜영우냉동식품)
문윤희 (경성대학교 식품공학과) 박경숙 (대구공업대학 식품영양조리계열) 정인철 (대구공업대학 식음료조리과) |
1 |
Free amino acids in ham muscle during successive aging periods and their relation to flavor
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DOI |
2 |
Fat level and freezing temperature affect sensor, shear, cooking and compositional properties of ground beef patties
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DOI ScienceOn |
3 |
Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3℃ or 15℃
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DOI |
4 |
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5 |
Assessment of the textural quality of meat patties: Correlation of instrumental and sensory attributes
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DOI |
6 |
Chemical,Physical, and sensory characterization of ground beef containing 5 to 30 percent fat
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DOI |
7 |
Changes in chemical components of muscle from red sea bream (Pagrus major) by Ulva pertusa extract
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과학기술학회마을 |
8 |
Beef Flavor
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9 |
A simple method for the isolation and purification of total lipid from animal tissue
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10 |
Content effects on yield, quality, and microbiogical characteristics of chicken patties
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DOI |
11 |
Formulation and chopping temperature effects on beef frankfurters
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DOI ScienceOn |
12 |
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13 |
Development of low-fat ground beef
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14 |
Development of lean pork sausage products
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15 |
Effect of ultrasonic treatment on physicochemical and palatability of cooked chicken meat
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과학기술학회마을 |
16 |
Fatty acid composition and caloric value of ground beef containing low levels of fat
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DOI |
17 |
Biochemistry of meat hydration
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18 |
Sodium lactate on shelf-life, sensory, and physical characteristics of fresh pork sausage
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DOI |
19 |
The Maillard reaction and meat flavor
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20 |
Low fat level effect on sensory, shear, cooking and chemical properties of ground beef patties
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DOI |
21 |
Textural and phycochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate
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22 |
Effects of fat level and cooking method on sensory and textural properties of ground beef patties
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23 |
Studies on fatty acids composition of different portions in various meat
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과학기술학회마을 |
24 |
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25 |
Replacement of beef fat with partially hydrogeneted plant oil in lean groung beef patties
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DOI |
26 |
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
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DOI ScienceOn |
27 |
Effects of fat level and source on the chemical, sensory and cooking properties of ground beef patties
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DOI |
28 |
Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids
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DOI |
29 |
Effect of end-point temperature and storage time on color and denaturation of myoglobin in broiler thigh meat
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DOI ScienceOn |
30 |
Neues uber die bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapieroress methode
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