:: Food Engineering Progress ::

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Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder

Ji-Yong Hyun, Jung-Hyun Nam, Du-ri Kim, Ji-Yeon Chun

Food Engineering Progress :: Vol.25 No.4 pp.428-435

DOI:https://doi.org/10.13050/foodengprog.2021.25.4.428
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Effect of Non-thermal Pasteurization on Minced Chicken Meat Based Pet Food and Its Quality Attributes through Gamma Ray and Electron Beam Irradiation

Su Wang Kang, Jeong Hyeon Hwang, Ah Hyun Jung, Eunyoung Park, Sangeun Park, Yohan Yoon, Sung Hee Park

Food Engineering Progress :: Vol.25 No.2 pp.139-146

DOI:https://doi.org/10.13050/foodengprog.2021.25.2.139
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