Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter.
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| Title: | Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter. |
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| Authors: | Jin SK; Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea., Lee CY; Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea., Choi JS; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea., Kim JH; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea., Moon SS; Global Communication Division, Sunjin, Seoul 05372, Korea., Lee SY; Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea. |
| Source: | Food science of animal resources [Food Sci Anim Resour] 2025 Sep; Vol. 45 (5), pp. 1403-1414. Date of Electronic Publication: 2025 Sep 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Korean Society for Food Science of Animal Resources Country of Publication: Switzerland NLM ID: 101742126 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2636-0780 (Electronic) Linking ISSN: 26360772 NLM ISO Abbreviation: Food Sci Anim Resour Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2636-0780 |
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| DOI: | 10.5851/kosfa.2024.e108 |
