Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees
Flavor compounds and physicochemical properties of low-fat functional sausages manufactured with chitosan during refrigerated storage
Park SYKorean J Food Sci Ani Resour 25 (3) : 285 ~ 294 [2005]
Effects of tumbling condition and curing method on the quality of turkey drumstick. I. Effects of tumbling time and curing methods on the water-holding capacity, cooking yield and extractability of salt-soluble proteins in turkey meat
Kim CJKorean J Food Sci Ani Resour 14 (1) : 33 ~ 36 [1994]
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage(sobrassada)