白弧菌幼虫粉乳化型鸡胸肠的品质特征

{"title":"白弧菌幼虫粉乳化型鸡胸肠的品质特征","authors":"Ji-Yong Hyun, J. Nam, Duri Kim, Ji-Yeon Chun","doi":"10.13050/foodengprog.2021.25.4.428","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder\",\"authors\":\"Ji-Yong Hyun, J. Nam, Duri Kim, Ji-Yeon Chun\",\"doi\":\"10.13050/foodengprog.2021.25.4.428\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12413,\"journal\":{\"name\":\"Food Engineering Progress\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-11-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Engineering Progress\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13050/foodengprog.2021.25.4.428\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13050/foodengprog.2021.25.4.428","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}