 |
|
Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters
Dong-Min Shin (Shin DM), Jong Hyeok Yune (Yune JH), Yea Ji Kim (Kim YJ), Sang Hoon Keum (Keum SH), Hyun Su Jung (Jung HS), Hyuk Cheol Kwon (Kwon HC), Do Hyun Kim (Kim DH), Hyejin Sohn (Sohn H), Chang Hee Jeong (Jeong CH), Hong Gu Lee (Lee HG), Sung Gu Han (Han SG)
Anim Biosci. 2022;35(6):927-937. Published online 2022 Jan 4 DOI: https://doi.org/10.5713/ab.21.0378
|
|
Citations to this article as recorded by
 The Effect of Vacuum Films on Physicochemical and Microbiological
Characteristics of Hanwoo (Korean Native
Cattle)
Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong
Food Science of Animal Resources.2023; 43(3): 441. CrossRef Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties
Yun Jeong Kim, Dong-Min Shin, Yong Gi Chun, Yun-Sang Choi, Bum-Keun Kim
Meat Science.2023; 204: 109254. CrossRef Duck fat: Physicochemical characteristics, health effects, and food utilizations
Dong-Min Shin, Yun Jeong Kim, Yun-Sang Choi, Bum-Keun Kim, Sung Gu Han
LWT.2023; 188: 115435. CrossRef Study on the current research trends and future agenda in animal
products: an Asian perspective
Seung Yun Lee, Da Young Lee, Ermie Jr Mariano, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Seon-Tea Joo, Sun Jin Hur
Journal of Animal Science and Technology.2023; 65(6): 1124. CrossRef Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage
Yea-Ji Kim, Dong-Min Shin, Jong-Hyeok Yune, Hyun-Su Jung, Hyuk-Cheol Kwon, Kyung-Woo Lee, Jae-Wook Oh, Beob-Gyun Kim, Sung-Gu Han
Gels.2022; 8(6): 369. CrossRef
|