Effect of extra virgin olive oil substitution for fat on quality of pork patty

A comparison of meat quality between Korean native cattle (Hanwoo) and Holstein

Effect of dietary glycine betaine pork quality in different muscle types.

Gel color and texture of surimi-like pork from muscles at different rigor states post-mortem

The development of sausage made by spent laying hens surimi

닭가슴 Surimi의 이화학적 특성에 미치는 pH 조절의 영향

A comparision of the effects of dietary conjugated linoleic acid on conjugated linoleic acid contents, cholesterol,lipid oxidation, and drip loss

Effect of conjugated linoleic acid on bone formation and rheumatoid arthritis

원부재료 투입 순서가 유화형 소시지의 품질특성에 미치는영향

Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi-like product