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혈액 첨가 수준에 따른 혈액소시지의 품질 특성
최윤상(Yun-Sang Choi)
성정민(Jung-Min Sung)
전기홍(Ki-Hong Jeon)
최현욱(Hyun-Wook Choi)
서동호(Dong-Ho Seo)
김천제 ( Cheon Jei Kim )
김현욱 ( Hyun Wook Kim )
황고은(Ko-Eun Hwang)
김영붕(Young-Boong Kim)
2015년
활용도 Analysis
논문 Analysis
연구자 Analysis
활용도 Analysis
논문 Analysis
연구자 Analysis
활용도
공유도
영향력
논문상세정보
저자
최윤상(Yun-Sang Choi)
성정민(Jung-Min Sung)
전기홍(Ki-Hong Jeon)
최현욱(Hyun-Wook Choi)
서동호(Dong-Ho Seo)
김천제 ( Cheon Jei Kim )
김현욱 ( Hyun Wook Kim )
황고은(Ko-Eun Hwang)
김영붕(Young-Boong Kim)
주제어
bloodsausage
cookingloss
Redness
sensory property
Textural property
참고문헌( 33)
유사주제 논문( 28)
sensory property 14건
redness 7건
textural property 5건
cookingloss 2건
인용/피인용
혈액 첨가 수준에 따른 혈액소시지의 품질 특성
' 혈액 첨가 수준에 따른 혈액소시지의 품질 특성' 의 주제별 논문영향력
논문영향력 요약
주제
bloodsausage
cookingloss
redness
sensory property
textural property
동일주제 총논문수
논문피인용 총횟수
주제별 논문영향력의 평균
33
0
0.0%
자세히
주제별 논문영향력
논문영향력
주제
주제별 논문수
주제별 피인용횟수
주제별 논문영향력
주제어
bloodsausage
1
0
0.0%
cookingloss
3
0
0.0%
redness
8
0
0.0%
sensory property
15
0
0.0%
textural property
6
0
0.0%
계
33
0
0.0%
* 다른 주제어 보유 논문에서 피인용된 횟수
0
닫기
' 혈액 첨가 수준에 따른 혈액소시지의 품질 특성'
의 참고문헌
저장기간에 따른 퍼짐형 간 소시지의 이화학적 특성에 관한 연구Studies on Physico-chemical Properties of Spreadable LiverSausage during Storage Period
민상기
한국축산식품학회지 23 (1) : 56 ~ 62
[2003]
수출용 진공포장 냉장 돈육 등심의 육색, TBARS 및 VBN 변화
최염순
한국축산식품학회지 22 (2) : 158 ~ 163
[2002]
뽕잎과 감잎분말 첨가가 유화형 소시지의 지방산화, 아질산염, 염기태질소화합물 및 지방산 조성에 미치는 효과
이제룡
한국축산식품학회지 23 (1) : 1 ~ 8
[2003]
미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향
최윤상
한국축산식품학회지 28 (1) : 14 ~ 20
[2008]
결착제 첨가 종류에 따른 돈육 패티의 품질 특성 비교
최윤상
한국식품조리과학회지 31 (5) : 588 ~ 595
[2015]
The science and technology of meat and meat products
Park HK
Sun Jin Mun Hwa Sa : 394 ~ 395
[2003]
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter
Silva FAP
Meat Sci 94 (1) : 34 ~ 38
[2013]
Texture profile analysis
Bourne MC
Food Technol 32 (7) : 62 ~ 66
[1978]
Textural, water holding, and sensory properties of low-fat pork bologna with normal and waxy starch hull-less barley
Shand PJ
J Food Sci 65 (1) : 101 ~ 107
[2000]
Studies on the quality of meat product made with blood protein
Kim YB
Korean J Food Sci Ani Resour 32 (7) : 428 ~ 433
[1990]
Studies on the development of blood sausage from by-products-Appreciation of blood sausage qualities from the animal experiments
Koh JB
J Korean Soc Food Sci Nutr 13 (3) : 319 ~ 325
[1984]
Spectral and other studies on the intestinal heme receptor of the pig
Grasbeck R
Biochem Biophys Acta 700 (2) : 137 ~ 142
[1982]
Specificity of lipolysis during dry sausage ripening
Demeyer D
J Food Sci 39 (2) : 293 ~ 296
[1974]
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees
Choi YS
Meat Sci 93 (3) : 652 ~ 658
[2013]
Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees
Choi YS
Meat Sci 96 (2) : 892 ~ 900
[2014]
Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage
Santos EM
Meat Sci 65 (2) : 893 ~ 898
[2003]
Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
최윤상
한국축산식품학회지 29 (2) : 260 ~ 268
[2009]
Physical and sensory characteristics of reduced-fat breakfast sausages formulated with barley β-glucan
Morin LA
J Food Sci 67 (6) : 2391 ~ 2396
[2002]
Official methods of analysis
AOAC
Association of Official Analytical Chemists : 33 ~ 36
[2000]
Manufacturing method of blood sausage comprising of blood. Korean Patent 1041488
Kim CJ
[2011]
Incorporation of blood proteins into sausage
Caldironi H
J Food Sci 47 (2) : 405 ~ 408
[1982]
Food texture (instrumental and sensory measurement)
Howard RM
Marcel Dekker : 3 ~ 34
[1987]
Effects of cooking and chemical treatment on hemo and nonbeme iron in meat
Schriker BR
J Food Sci 48 (4) : 1340 ~ 1343
[1983]
Effects of binding materials sensory and cooking properties of Soondae
Sohn JW
Korean J Soc Food Sci 15 (2) : 191 ~ 196
[1999]
Effects of binding materials on nutrients of Soondae
Sohn JW
Korean J Soc Food Sci 15 (3) : 244 ~ 248
[1999]
Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of"morcilla", a typical cooked blood sausage
Cachaldora A
Meat Sci 93 (2) : 22 ~ 225
[2013]
Effect of aging period cooking time and temperature on the textural and sensory characteristics of boiled pork loin
Moon YH
J Korean Soc Food Sci Nutr 30 (3) : 471 ~ 476
[2001]
Display packaging and meat block location effects on colour lipid oxidation on frozen lean ground beef
Brewer MS
J Food Sci 58 (6) : 1219 ~ 1223
[1993]
Color, pigment and iron content of meat loaves with blood, blood emulsion, or mechanaically deboned meat added
Oellingrath IM
J Food Sci 50 (6) : 1551 ~ 1555
[1985]
Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage
Diez AM
Food Microbiol 25 (1) : 154 ~ 161
[2008]
Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown
Pearson D
J Sci Food Agric 19 (7) : 366 ~ 369
[1968]
Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté
Silva JG
Meat Sci 63 (2) : 177 ~ 184
[2003]
A distillation method for the quantitative determination of malonaldehyde in rancid foods
Tarladgis BG
J Am Oil Chemists Soc 37 (1) : 44 ~ 47
[1960]
' 혈액 첨가 수준에 따른 혈액소시지의 품질 특성'
의 유사주제(
) 논문