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Quality Characteristics on Adding Blood Levels to Blood Sausage
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 Title & Authors
Quality Characteristics on Adding Blood Levels to Blood Sausage
Choi, Yun-Sang; Sung, Jung-Min; Jeon, Ki-Hong; Choi, Hyun-Wook; Seo, Dong-Ho; Kim, Cheon-Jei; Kim, Hyun-Wook; Hwang, Ko-Eun; Kim, Young-Boong;
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 Abstract
This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood
 Keywords
blood sausage;cooking loss;redness;textural property;sensory property;
 Language
Korean
 Cited by
1.
카라멜 색소를 대체한 흑미겨 첨가 떡갈비의 품질특성 연구,홍승희;김태경;구수경;전기홍;김영붕;박관식;최윤상;

한국식품조리과학회지, 2017. vol.33. 4, pp.363-370 crossref(new window)
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Study on Quality Characteristics of Tteokgalbi with Black Rice Bran as a Substitute for Caramel Color, Korean Journal of Food & Cookery Science, 2017, 33, 4, 363  crossref(new windwow)
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