Comparison of Various Mixture of Fresh/Freeze-thawed Pork Meat When Used in Emulsion-type Sausages
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Published in | Journal of Agriculture & Life Science Vol. 49; no. 3; pp. 89 - 97 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
30.06.2015
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Online Access | Get full text |
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Author | Kang, Suk-Nam No, Gun-Ryoung Kim, Il-Suk Yim, Dong-Gyun Yang, Mi-Ra |
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Cites_doi | 10.1111/j.1365-2621.1980.tb07541.x 10.1016/j.jfoodeng.2006.04.059 10.1201/NOE0849308871.ch21 10.1016/j.meatsci.2004.05.002 10.1016/j.meatsci.2007.05.014 10.1016/j.meatsci.2005.04.022 10.1016/j.foodres.2011.08.023 10.1016/j.meatsci.2009.01.010 10.1016/S0309-1740(03)00081-0 10.1016/j.meatsci.2009.10.028 10.1111/j.1365-2621.1970.tb04815.x 10.2527/1996.741106x 10.1016/j.meatsci.2004.11.009 10.1016/j.tifs.2011.04.011 10.1016/j.ijrefrig.2009.07.001 10.1111/j.1365-2621.1968.tb00876.x 10.1111/j.1365-2621.2011.02603.x 10.1002/jsfa.2740190703 10.1016/j.meatsci.2009.05.003 10.1016/S0309-1740(99)00050-9 10.1016/j.meatsci.2010.12.020 10.1016/j.meatsci.2012.01.013 10.1016/0309-1740(91)90003-9 10.1074/jbc.M511082200 10.1007/BF02630824 10.1016/j.meatsci.2008.05.028 10.1111/j.1745-4573.2006.00061.x 10.1016/j.lwt.2011.05.019 10.1016/0309-1740(90)90031-Z 10.1016/S0308-8146(00)00222-3 |
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CorporateAuthor | Dept. of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea |
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Title | Comparison of Various Mixture of Fresh/Freeze-thawed Pork Meat When Used in Emulsion-type Sausages |
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