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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel.
Lee, Seonmin; Choi, Yun-Sang; Jo, Kyung; Jeong, Hyun Gyung; Yong, Hae In; Kim, Tae-Kyung; Jung, Samooel.
Afiliação
  • Lee S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
  • Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Jo K; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
  • Jeong HG; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
  • Yong HI; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Kim TK; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Jung S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
Food Sci Anim Resour ; 41(6): 997-1011, 2021 Nov.
Article em En | MEDLINE | ID: mdl-34796326
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Anim Resour Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Anim Resour Ano de publicação: 2021 Tipo de documento: Article