Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

por Yeo, Eui-Joo, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, He, Fu-Yi, Park, Jae-Hyun, Kim, Cheon-Jei
Publicado 2014

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

por Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, Eui-Joo, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado 2015

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

por Kim, Hyun-Wook, Park, Jae-Hyun, Yeo, Eui-Joo, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Publicado 2014