Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
이용수 32
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Yong An Kim Hoa Van Ba Inho Hwang
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제3호, 355~370쪽, 전체 16쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2019.06.30
구매일시로부터 72시간 이내에 다운로드 가능합니다.
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국문 초록
영문 초록
목차
해당간행물 수록 논문
- Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
- Changes in Sensory Compounds during Dry Aging of Pork Cuts
- Effect of Total Digestible Nutrients Level of Concentrates on Growth Performance, Carcass Characteristics, and Meat Composition of Korean Hanwoo Steers
- Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
- Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
- Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Proteinpullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
- Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
- Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
- Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
- Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
- Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique
- Determination of Fat Accumulation Reduction by Edible Fatty Acids and Natural Waxes In Vitro
- Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
- Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat
- Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
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