| 000 | 01631 a2200517 4500 | ||
|---|---|---|---|
| 005 | 20250517214109.0 | ||
| 264 | 0 | _c20181115 | |
| 008 | 201811s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2018.04.038 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aChoe, Jeehwan | |
| 245 | 0 | 0 |
_aApplication of winter mushroom powder as an alternative to phosphates in emulsion-type sausages. _h[electronic resource] |
| 260 |
_bMeat science _cSep 2018 |
||
| 300 |
_a114-118 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAntioxidants _xadverse effects |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 |
_aEmulsifying Agents _xadverse effects |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aFlammulina _xchemistry |
| 650 | 0 | 4 | _aFood Preferences |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 |
_aFood, Preserved _xanalysis |
| 650 | 0 | 4 | _aFreeze Drying |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aPhosphates _xadverse effects |
| 650 | 0 | 4 |
_aPigments, Biological _xanalysis |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aRepublic of Korea |
| 650 | 0 | 4 | _aSeasons |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aSus scrofa |
| 700 | 1 | _aLee, Juri | |
| 700 | 1 | _aJo, Kyung | |
| 700 | 1 | _aJo, Cheorun | |
| 700 | 1 | _aSong, Minho | |
| 700 | 1 | _aJung, Samooel | |
| 773 | 0 |
_tMeat science _gvol. 143 _gp. 114-118 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2018.04.038 _zAvailable from publisher's website |
| 999 |
_c28364556 _d28364556 |
||