doi: 10.7744/KJOAS.20170069


Curing of meat batter by indirect treatment of atmospheric pressure cold plasma

  • Jo,Kyung,
  • Lee,Juri,
  • Lim,Yubong,
  • Hwang,Jaejun,
  • Jung,Samooel

피인용문헌(Cited by)

  • . "Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages" Meat science, vol. 143 p.114-. 2018. doi:10.1016/j.meatsci.2018.04.038
  • . "Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham" Meat science, vol. 166 p.108151-. 2020. doi:10.1016/j.meatsci.2020.108151
  • . "Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam" Meat science, vol. 196 p.109046-. 2023. doi:10.1016/j.meatsci.2022.109046
  • . "Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite" Applied sciences, vol. 13(7), p.4464-. 2023. doi:10.3390/app13074464
  • . "Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder" Korean journal for food science of animal resources, vol. 38(4), p.768-. 2018. doi:10.5851/kosfa.2018.e15
  • . "The curing of meat batter by the plasma treated juice of red perilla" Korean journal of agricultural science, vol. 45(3), p.475-. 2018. doi:10.7744/kjoas.20180022