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2018 | 3 |
2024 | 0 |
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Page 1
Effect of hydrocolloids on the quality of restructured hams with duck skin.
Poult Sci. 2018 Dec 1;97(12):4442-4449. doi: 10.3382/ps/pey309.
Poult Sci. 2018.
PMID: 30289488
Free article.
Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters.
Ahn KI, Shim JY, Kim TK, Choi JH, Kim HW, Song DH, Kim YB, Jeon KH, Choi YS.
Ahn KI, et al. Among authors: shim jy.
Korean J Food Sci Anim Resour. 2018 Sep;38(4):718-726. doi: 10.5851/kosfa.2018.e10. Epub 2018 Sep 30.
Korean J Food Sci Anim Resour. 2018.
PMID: 30206431
Free PMC article.
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Effect of the Duck Skin on Quality Characteristics of Duck Hams.
Kim DH, Kim TK, Kim YB, Sung JM, Jang Y, Shim JY, Han SG, Choi YS.
Kim DH, et al. Among authors: shim jy.
Korean J Food Sci Anim Resour. 2017;37(3):360-367. doi: 10.5851/kosfa.2017.37.3.360. Epub 2017 Jun 30.
Korean J Food Sci Anim Resour. 2017.
PMID: 28747821
Free PMC article.
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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.
Shim JY, Kim TK, Kim YB, Jeon KH, Ahn KI, Paik HD, Choi YS.
Shim JY, et al.
Korean J Food Sci Anim Resour. 2018 Feb;38(1):162-171. doi: 10.5851/kosfa.2018.38.1.162. Epub 2018 Feb 28.
Korean J Food Sci Anim Resour. 2018.
PMID: 29725234
Free PMC article.
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