Effect of soy sauce type on the quality characteristics of emulsion sausages.
- Published in:
- Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1309, doi. 10.1007/s10068-015-0168-y
- By:
- Publication type:
- Article
Works by Song, Dong-Heon
Results: 21
1
2
Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters.
- Published in:
- Food Science & Biotechnology, 2015, v. 24, n. 2, p. 489, doi. 10.1007/s10068-015-0064-5
- By:
- Publication type:
- Article
3
Effects of fat levels on changes in flavor pattern of irradiated pork patties.
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 6, p. 1771, doi. 10.1007/s10068-012-0236-5
- By:
- Publication type:
- Article
4
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork.
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 565, doi. 10.1007/s10068-012-0072-7
- By:
- Publication type:
- Article
5
Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products.
- Published in:
- Foods, 2024, v. 13, n. 21, p. 3430, doi. 10.3390/foods13213430
- By:
- Publication type:
- Article
6
Quality Variation of Pork Bellies by Cutting Manner and Quality Grade.
- Published in:
- Foods, 2024, v. 13, n. 19, p. 3129, doi. 10.3390/foods13193129
- By:
- Publication type:
- Article
7
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2592, doi. 10.3390/foods12132592
- By:
- Publication type:
- Article
8
A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 805, doi. 10.3390/foods12040805
- By:
- Publication type:
- Article
9
Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork.
- Published in:
- Foods, 2022, v. 11, n. 13, p. 1978, doi. 10.3390/foods11131978
- By:
- Publication type:
- Article
10
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 721, doi. 10.3390/foods9060721
- By:
- Publication type:
- Article
11
Comparative Exploration of Antioxidant Properties of Alcalase- and Trypsin-Hydrolyzed Porcine By-Products and Their Classification for Industrial Use.
- Published in:
- Applied Sciences (2076-3417), 2025, v. 15, n. 1, p. 47, doi. 10.3390/app15010047
- By:
- Publication type:
- Article
12
Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage.
- Published in:
- Antioxidants, 2022, v. 11, n. 7, p. 1310, doi. 10.3390/antiox11071310
- By:
- Publication type:
- Article
13
Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 8, p. 3142, doi. 10.1007/s13197-020-04348-y
- By:
- Publication type:
- Article
14
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 12, p. 5282, doi. 10.1007/s13197-019-03997-y
- By:
- Publication type:
- Article
15
Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 872, doi. 10.1007/s13197-015-2058-y
- By:
- Publication type:
- Article
16
Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits.
- Published in:
- Animals (2076-2615), 2022, v. 12, n. 22, p. 3155, doi. 10.3390/ani12223155
- By:
- Publication type:
- Article
17
Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine.
- Published in:
- Animals (2076-2615), 2022, v. 12, n. 17, p. 2249, doi. 10.3390/ani12172249
- By:
- Publication type:
- Article
18
Edible Films on Meat and Meat Products.
- Published in:
- Coatings (2079-6412), 2021, v. 11, n. 11, p. 1344, doi. 10.3390/coatings11111344
- By:
- Publication type:
- Article
19
Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 2, p. 124, doi. 10.3390/gels10020124
- By:
- Publication type:
- Article
20
Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.12994
- By:
- Publication type:
- Article
21
Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 1, p. 96, doi. 10.1111/ijfs.12960
- By:
- Publication type:
- Article