Effect of Cooking Methods and Freezing Storage on the Quality Characteristics of  Fish Cutlets

Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.1.001001001 ◽

2015 ◽

Vol 21 (1) ◽

pp. 1-14

Author(s):

전기홍 ◽

최진영 ◽

김영붕 ◽

Dong-In Sohn ◽

권기현 ◽

...

Keyword(s):

Quality Characteristics ◽

Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour

Meat Science ◽

10.1016/j.meatsci.2016.05.016 ◽

2016 ◽

Vol 121 ◽

pp. 40-46 ◽

Cited By ~ 11

Author(s):

Gulen Yildiz Turp

Keyword(s):

Quality Characteristics ◽

Cooking Methods ◽

Low Fat ◽

Flaxseed Flour

Quality Characteristics and Antioxidative Activity of Flammulina velutipes according to Cooking Methods

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2018.34.2.195 ◽

2018 ◽

Vol 34 (2) ◽

pp. 195-200

Author(s):

Jin-Sil Lee

Keyword(s):

Antioxidative Activity ◽

Quality Characteristics ◽

Flammulina Velutipes ◽

Effect of freezing storage at −20 °C and cooking methods on some lipid fractions of lamb meat

Nahrung/Food ◽

10.1002/food.19860300621 ◽

1986 ◽

Vol 30 (6) ◽

pp. 633-637

Author(s):

Ali Abou Serieh Ramadan

Keyword(s):

Cooking Methods ◽

Lamb Meat ◽

Lipid Fractions ◽

Effect of Cooking Methods on Nutritional and Quality Characteristics of Fish

Pakistan Journal of Agricultural Research ◽

10.17582/journal.pjar/2021/34.2.325.328 ◽

2021 ◽

Vol 34 (2) ◽

Author(s):

Salman Ali ◽

Ayaz Ali ◽

Riaz Ali Rind ◽

Majid Ali ◽

Zulfiqar Ali Mastoi ◽

...

Keyword(s):

Quality Characteristics ◽

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2018.e23 ◽

2018 ◽

Vol 38 (5) ◽

pp. 901-911 ◽

Cited By ~ 1

Author(s):

Ashok Kumar Pathera ◽

Charanjit Singh Riar ◽

Sanjay Yadav ◽

Pradeep Kumar Singh

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Vegetable Oil ◽

Quality Characteristics ◽

Cooking Methods ◽

Chicken Nuggets ◽

Corn Bran ◽

Egg Albumen

Effect of Cryoprotectants on the Quality Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2007.27.3.320 ◽

2007 ◽

Vol 27 (3) ◽

pp. 320-328 ◽

Cited By ~ 4

Author(s):

Sang-Keun Jin ◽

Il-Suk Kim ◽

Yeung-Joon Choi ◽

Han-Sul Yang ◽

Gu-Boo Park

Keyword(s):

Quality Characteristics ◽

Chicken Breast ◽

Ph Adjustment ◽

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2018.e29 ◽

2018 ◽

Vol 38 (5) ◽

pp. 970-980 ◽

Cited By ~ 2

Author(s):

Tae-Kyung Kim ◽

Ko-Eun Hwang ◽

Young-Boong Kim ◽

Ki-Hong Jeon ◽

Kyoung-Hoan Leem ◽

...

Keyword(s):

Quality Characteristics ◽

Cooking Methods ◽

Pork Loin

Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Chicken

Culinary Science & Hospitality Research ◽

10.20878/cshr.2014.20.3.017017017 ◽

2014 ◽

Vol 20 (3) ◽

pp. 201-213

Author(s):

전기홍 ◽

최진영 ◽

김영붕 ◽

Dong-In Sohn ◽

권기현 ◽

...

Keyword(s):

Quality Characteristics ◽

Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Food Science and Technology International ◽

10.1177/1082013214551653 ◽

2014 ◽

Vol 21 (7) ◽

pp. 503-511 ◽

Cited By ~ 3

Author(s):

Milagros Medina ◽

Teresa Antequera ◽

Jorge Ruiz ◽

Estefanía Jiménez-Martín ◽

Trinidad Pérez-Palacios

Keyword(s):

Quality Characteristics ◽