연구동향 분석

가열 처리에 따른 커틀릿의 식품안전성 확보 조건

김종규(Jong-Gyu Kim) 김중순(Joong-Soon Kim) 2015년

논문상세정보
인용/피인용
' 가열 처리에 따른 커틀릿의 식품안전성 확보 조건' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 위생학, 공공의학
  • aerobic colony counts
  • color
  • cutlet
  • internalcookedtemperature
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
893 0

0.0%

' 가열 처리에 따른 커틀릿의 식품안전성 확보 조건' 의 참고문헌

  • 효소처리를 달리한 조직대두단백을 이용하여 제조한 콩까스의 품질특성
    김은비 한국식생활문화학회지 23 (4) : 507 ~ 513 [2008]
  • 콤비스티머 오븐조리조건이 돈가스 품질 특성에 미치는 영향
    김인철 한국산학기술학회논문지 12 (7) : 3123 ~ 3129 [2011]
  • 조리방법이 돈까스의 품질에 미치는 영향
    채영철 한국식품조리과학회지 21 (4) : 491 ~ 496 [2005]
  • 인삼사포닌이 첨가된 돈가스 제품의 이화학적 및 관능적 특성
    조수현 한국동물자원과학회지 45 (4) : 633 ~ 639 [2003]
  • 브레딩시 밀 식이섬유 첨가가 돈육 등심 돈가스 품질특성에 미치는 영향
    박관식 한국축산식품학회지 32 (4) : 504 ~ 511 [2012]
  • 갈색 빵가루가 오븐 조리 돈가스의 품질 특성에 미치는 영향
    김인철 동아시아식생활학회지 21 (3) : 331 ~ 337 [2011]
  • Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature
    Moeller SJ Meat Sci 85 (1) : 96 ~ 103 [2010]
  • Strategy for improving satisfaction of school meals
  • Sensory and nutritional characteristics of stuffed pork cutlet with kimchi, pineapple, and seasoned small green onion
    Han KS Korean J Culinary Res 8 (2) : 217 ~ 226 [2002]
  • Safe internal cooking temperatures
  • Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling:application to meat cooking automation
    Rinaldi M Food Con 23 (2) : 412 ~ 418 [2012]
  • Quality traits of brown trouts (Salmo trutta) cutlets described by automated color image analysis
    Marty-Mahe P Aquaculture 232 (1-4) : 225 ~ 240 [2004]
  • Quality and storage stability of enrobed duck cutlet
    Vijayakumar KS J Food Sci Technol 43 (2) : 154 ~ 156 [2006]
  • Quality and shelf-life evaluation of egg cutlets prepared incorporating chicken meat
    Pandey NK Fleischwirtschaft International 27 (4) : 74 ~ 76 [2012]
  • Food poisoning statistics
  • Food Sanitation Act, Animal Slaughter and Meat Control Act
  • Food Code of Korea
  • Estimation of bacteriological spoilage of pork cutlets by electronic nose
    Horváth KM Acta Microbiologica Hungarica 54 (2) : 179 ~ 194 [2007]
  • Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1oC)
    Ahamed ME Meat Sci 75 (3) : 451 ~ 459 [2007]
  • Effect of cooking on physical, biochemical, bacteriological characteristics and fatty acid profile of tilapia (Oreochromis mossambicus)fish steaks
    Dhanapal K Arch Appl Sci Res 4 (2) : 1142 ~ 1149 [2012]
  • Dietary intake and risk assessment of contaminants in Korean foods
    Moon JS KFDA Press [2003]
  • Cutlet
  • Cooking and handling methods that you can easily practices: A guide to food safety
  • Cook: Cook to proper temperatures
  • A control strategy to assure safety conditions in the thermal treatment of meat products using a numerical algorithms
    Santos MV Food Con 21 (2) : 191 ~ 197 [2010]