커버이미지 없음
SCOPUS
학술저널
누에분말 및 누에동충하초분말 함유 돈육 패티의 냉장저장 중 품질변화
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제28권 제5호
- : SCOPUS, SCIE, KCI등재
- 2008.12
- 521 - 528 (8 pages)
This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at 5℃. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p