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Contents

Effect of seawater on the technological properties of chicken emulsion sausage in a model system / Sol Hee Lee ; Juhui Choe ; Jong-Chan Kim ; Hack Youn Kim 1

Abstract 1

Introduction 1

Materials and Methods 2

Results and Discussion 4

Conclusion 7

Author Contributions 9

References 9

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번호 참고문헌 국회도서관 소장유무
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8 Choe J, Kim HW, Farouk MM, Brad Kim YH. 2017. Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system. Asian-Australas J Anim Sci 30:1021-1028. 미소장
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30 Xiong YL, Lou X, Wang C, Moondy WG, Harmon RJ. 2000. Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solution. J Food Sci 65:96-100. 미소장

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