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Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration

Jin, Sang-Keun; Hwang, Jin-Won; Hur, Sun Jin; Kim, Gap-Don

ArticleIssue Date2018CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp 818 - 824PublisherELSEVIER
SCIESCOPUSKCI
The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stickopen access

Jin, Sang-Keun; Hwang, Jin-Won; Moon, Sungsil; Choi, Yeung-Joon; Kim, Gap-Don; Jung, Eun-Young; Yang, Han-Sul

ArticleIssue Date2014CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.2, pp 192 - 199PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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