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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.334 - 342
문태휘 (상명대학교 일반대학원 외식영양학과) , 박선민 (상명대학교 식품영양학과) , 임선구 (상명대학교 일반대학원 외식영양학과) , 유예림 (상명대학교 일반대학원 외식영양학과) , 한정아 (상명대학교 식품영양학과)
To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sa...
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