Effect of Addition of Mugwort Powder and Carcass Grade on the Storage Stability of Pork Ham |
정인철
(대구공업대학 식음료조리과)
강세주 (축산물등급판정소) 김영길 (동아대학교 식품과학부) 현재석 (제주산업정보대학 관광식품산업계열) 문윤희 (경성대학교 식품공학과) |
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Microsomal lipid peroxidation
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Sodium lactate on shelf-life, sensory, and physical characteristics of fresh pork sausage
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Effects of Artemisia selengensis methanol extract on ethanol-induced hepatotoxity in rat liver
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Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation
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Quality characteristics of pork patties prepared with mugwort, pine needle and fatsia leaf extracts
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Present and future use of braditional antimicrobials
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Assessment of sodium lactate addition to fresh pork sausage
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Comparison of the palatability related with characteristics of beef carcass grade B2 and D.
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Effect of natural plant components on the nitrite-scavenging
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Warmed-over flavor in cooked meats
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Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork
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Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation
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Suppression of lipid photoperoxidation by quercetin and its glycosides in spinach chloroplasts
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Antioxidative effectiveness of water extract and ether extract in wormwood(Artemisia montata Pampan)
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Studies on the physiological functionality of pine needle and mugwort extracts
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Influrence of some flavonoids on N-nitrosoproline formation in vitro and in vivo
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