Physical Properties of Low-fat Sausages Induced by Microbial Transglutaminase during In Vitro Digestion

Chang Hoon Lee ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Gluten on the Physicochemical and Textural Properties of Pork Model Sausages Induced by Transglutaminase

Kyeong Hoon Lim ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2017 .10

Effects of different rigor states, salt levels and sea tangle extract content on quality characteristics of low-fat pork sausages

Geon-Ho Kim ,  Koo-Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

Variation of agricultural traits and principal ingredient of faba bean (Vicia faba L.) germplasm

Yu Mi Choi ,  Sukyeung Lee ,  Myoung-Jae Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum ,  Hyeon-Woong ,  Seo 외 9명

한국축산식품학회지

2018 .01

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

Evaluation of Quality Properties of Low-Fat Model Sausages Containing Salt-Soluble Protein Extracted from Tenebrio molitor Linnaues and Protaetia brevitarsis seulensis Larvae and Transglutaminase

Min Jae Kim ,  Ji Seon Choi ,  Geon Ho Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

Lee ,  Hyun-Jin ,  Jung 외 9명

한국축산식품학회지

2015 .01

Effect of Transglutaminase Treatment on Rheological and Gelation Properties of Mung Bean Protein

Soo Hyun-Moon ,  Min-Soo Jeong ,  Seong-Jun Cho

한국식품영양과학회 학술대회발표집

2022 .10

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

Seo ,  Hyun-Woo ,  Kang 외 7명

한국축산식품학회지

2015 .01

식품에 미생물 유래 Transglutaminase의 이용 가능성 - 식육 및 수산가공품을 중심으로 -

홍근표 ,  진구복

축산식품과학과 산업

2015 .01

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Choi ,  Yun-Sang ,  Ku 외 12명

한국축산식품학회지

2018 .01

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork

Sol-Hee Lee ,  Sung-Duck Joe ,  Gye-Woong Kim 외 1명

한국축산학회지

2020 .01

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Choi ,  Hyun-Su ,  Choi 외 15명

한국축산식품학회지

2016 .01

Evaluation of Chemical Compositions and Microbial Analysis in Various Commercial Salts

Eun Ji Cho ,  Yi Eun Kim ,  Woo Young Pa 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat

Hyo-Seok Moon ,  Hack-Youn Kim ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

Lee ,  Soo-Yoen ,  Kim 외 17명

한국축산식품학회지

2015 .01

Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System

Seonyeong Kang ,  Su Min Bae ,  Jiye Yoon 외 6명

한국식품영양과학회 학술대회발표집

2021 .10