' 우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • beef
  • emulsionmapping
  • emulsionsystem
  • pork
  • quality
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
288 0

0.0%

' 우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향' 의 참고문헌

  • 원부재료의 투입 순서가 유화형 소시지의 품질 특성에 미치는 영향
    진상근 한국축산식품학회지 27 (2) : 157 ~ 162 [2007]
  • 미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향
    최윤상 한국축산식품학회지 28 (1) : 14 ~ 20 [2008]
  • 몰로키아 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향
    황보미향 한국식품조리과학회지 25 (4) : 445 ~ 451 [2009]
  • Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향
    최윤상 한국축산식품학회지 27 (1) : 22 ~ 28 [2007]
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    Jin SK [2001]
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    최윤상 한국축산식품학회지 31 (6) : 817 ~ 826 [2011]
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    Park SY Korean J Food Sci Ani Resour 25 (3) : 285 ~ 294 [2005]
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  • Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
    Choi YS Meat Sci 82 (2) : 266 ~ 271 [2009]