마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
김태경
구수경
성정민
김영붕
김현욱
최윤상
제어번호
105339587
학술지명
한국식품조리과학회지
권호사항
Vol.
34
No.
2
[
2018
]
발행처
한국식품조리과학회
자료유형
학술저널
수록면
155-162
언어
Korean
출판년도
2018
등재정보
KCI등재
판매처
'
마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향' 의 참고문헌
Official Methods of Analysis
Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses
Influence of salt on lipid oxidation in meat and seafood products: A review
Influence of cooking condition on cooking loss and tenderness of raw and marinated chicken breast meat
Eine einfache methode zur bestimmung der wasserbindung im muskel
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 protein in turkey meat
Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgye-tang
Does it look cooked? A review of factors that influence cooked meat color
Computer-assisted readout of data from texture profile analysis curves
Collection of superheated steam technology
Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown
A distillation method for the quantitative determination of malonaldehyde in rancid foods
'
마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향'
의 유사주제(
