Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices

af Kim, Byeongsoo, Gil, Hyung Bae, Min, Sang-Gi, Lee, Si-Kyung, Choi, Mi-Jung
Udgivet i Korean J Food Sci Anim Resour (2014)

Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

af Chun, Ji-Yeon, Kim, Byeongsoo, Lee, Jung Gyu, Cho, Hyung-Yong, Min, Sang-Gi, Choi, Mi-Jung
Udgivet i Korean J Food Sci Anim Resour (2014)