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SCIESCOPUSKCI
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Pasteopen access

Lim, H. J.; Kim, G. D.; Jung, E. Y.; Seo, H. W.; Joo, S. T.; Jin, S. K.; Yang, H. S.

ArticleIssue Date2014CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.27, no.8, pp 1174 - 1180PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCIESCOPUSKCICANDI
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flouropen access

Ali, M. S.; Kim, G. D.; Seo, H. W.; Jung, E. Y.; Kim, B. W.; Yang, H. S.; Joo, S. T.

ArticleIssue Date2011CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.24, no.3, pp 421 - 428PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
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