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1
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Functional Properties of Heat-induced Gels Prepared with Salt Soluble Proteins, Non-meat Proteins and Hydrocolloids in a Model System
Kook Bok Chin, | 한국식품과학회 | 2000 ,
2
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
3
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
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