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자료 필터
자료유형
발행연도
2018 ~ 2026
2018 2026
키워드
언어
선택된 필터
- article
- conference
- book
전체 107건 중 81번부터 90번까지의 결과를 표시합니다.
2020
Article
온도체 염지 계육의 첨가수준이 저나트륨 계육 소시지의 품질특성에 미치는 영향
- 송동헌 ;
- 함윤경 ;
- 노신우 ;
- 최윤상 ;
- 김현욱
- 2020
- 한국식품조리과학회지
- 한국식품조리과학회
Article
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly
- Kim, Tae-Kyung ;
- Yong, Hae In ;
- Jang, Hae Won ;
- Kim, Young-Boong ;
- Sung, Jung-Min ;
- ... Kim, Hyun-Wook ;
- 외 1명
- 2020
- Journal of Animal Science and Technology
- KOREAN SOCIETY ANIMAL SCIENCE & TECHNOLOGY
2019
Article
Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties
- Ham, Youn-Kyung ;
- Hwang, Ko-Eun ;
- Song, Dong-Heon ;
- Choi, Ji-Hun ;
- Choi, Yun-Sang ;
- ... Kim, Hyun-Wook
- 2019-12
- Meat Science
- Elsevier BV
Article
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
- Kim, Si-Young ;
- Song, Dong-Heon ;
- Ham, Youn-Kyung ;
- Choi, Yun-Sang ;
- Choi, Ji-Hun ;
- ... Kim, Hyun-Wook
- 2019-12
- Journal of Food Science and Technology
- Scientific Publishers
Conference
Tenderizing Effect of Commercially Brewed Soy Sauce Marination on Pork Loin
- 2019-10-18
- 대한민국