- Volume 18 Issue 1
양념돈육의 저장성 및 기능성을 향상을 위해 돈육 양념소스에 항산화성이 우수한 한약재 조성물을 첨가하여 15일간 냉장저장(
Seasoned pork;sensory evaluation;cooking loss;volatile basic nitrogen
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- Jin S. K., I. S. Kim, K. H. Hah, H. J. Lyon, H. K. Park and J. R. Lee. 2005. Quality characteristics of vacuum packaged fermented pork with soy sauce, red pepper and soybean paste seasoning during storage. J. Anim. Sci. & Technol. 47, 825-836. https://doi.org/10.5187/JAST.2005.47.5.825
- Jin, S. K., I. S. Kim, K. H. Hah, S. J. Hur, H. J. Lyou, K. H. Park and D. S. Bae. 2005. Changes of qualities in aerobic packed ripening pork using a Korea traditional seasoning during storage. J. Anim. Sci. & Technol. 47, 73-82. https://doi.org/10.5187/JAST.2005.47.1.073
- Youn, S. K., J. S. Choi, S. M. Park and D. H. Ahn. 2004. Studies on the improvement of shelf-life and quality of vacuum-packaged seasoned pork meat by added chitosan during storage. J. Anim. Sci. & Technol. 46, 1023-1030. https://doi.org/10.5187/JAST.2004.46.6.1023
- Quality Characteristics of Seasoned Pork with Fermented Oenothera biennis Juice vol.45, pp.7, 2016, https://doi.org/10.5352/JLS.2008.18.1.038
- Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods vol.31, pp.5, 2015, https://doi.org/10.5352/JLS.2008.18.1.038
- The Quality Characteristics of the Soy Sauce Seasoned Chicken Meat with the Blended Wasabi (Wasabi japonica Matsum) Juice during Cold Storage vol.28, pp.5, 2012, https://doi.org/10.5352/JLS.2008.18.1.038