:: 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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Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red

Donghun Lee, Junho Seo, Gangin Nah, Seongdon Hong, Kwang-Geun Lee

Food Engineering Progress :: Vol.19 No.2 pp.154-160

DOI:https://doi.org/10.13050/foodengprog.2015.19.2.154
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