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Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage

机译：冷储存过程中迷迭香和泡菜粉的猪肉馅饼的质量特征

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Bi-Se Oh; Yang-Iee Lee; Seong-Hee Ko; Hyun-Jung Kim; Heh-Young Kim;
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年度 2011
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2. Effect of Hot-Air Dried Tomato Powder on the Quality Properties of Pork Patties during Cold Storage [J] . II Suk Kim, Sang Keun Jin, Sang Hae Nam, Journal of Animal Science and Technology . 2008,第2期

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3. A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage [J] . Venkatachalam Karthikeyan, Lekjing Somwang RSC Advances . 2020,第30期

机译：一种含丁香基可食用薄膜，具有丁香精油和Nisin，用于提高冷藏中猪肉小馅饼的质量和保质期
4. Effects of kimchi powder on quality characteristics of frankfurter sausages prepared with irradiated pork meat [C] . Kim H.W., Choi J.H, Choi Y.S., ICoMST 2011;International conference of meat science and technology . 2012

机译：泡菜粉对辐照猪肉制成的法兰克福香肠品质特性的影响
5. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. [D] . Bradley, Emily McFall. 2010

机译：乳酸钠和乙酸衍生物对热粘合猪肉香肠肉饼的品质和感官特性的影响。
6. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork [O] . Soo-Yoen Lee, Hyun-Wook Kim, Ko-Eun Hwang, 2015

机译：泡菜粉和洋葱皮提取物对辐照猪肉乳肠品质特性的联合作用
7. Quality Characteristics of Pork Patties Containing Silkworm Powder and Vegetable Worm (Paecilomyces Japonica) during Cold Storage [O] . Il-Suk Kim, Sang-Keun Jin, Cheor-Un Jo, 2008

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Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage

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