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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.
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
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  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 41821704
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter.
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  Data: <searchLink fieldCode="AU" term="%22Jin+SK%22">Jin SK</searchLink>; Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.<br /><searchLink fieldCode="AU" term="%22Lee+CY%22">Lee CY</searchLink>; Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.<br /><searchLink fieldCode="AU" term="%22Choi+JS%22">Choi JS</searchLink>; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.<br /><searchLink fieldCode="AU" term="%22Kim+JH%22">Kim JH</searchLink>; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.<br /><searchLink fieldCode="AU" term="%22Moon+SS%22">Moon SS</searchLink>; Global Communication Division, Sunjin, Seoul 05372, Korea.<br /><searchLink fieldCode="AU" term="%22Lee+SY%22">Lee SY</searchLink>; Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
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  Data: <searchLink fieldCode="JN" term="%22101742126%22">Food science of animal resources</searchLink> [Food Sci Anim Resour] 2025 Sep; Vol. 45 (5), pp. 1403-1414. <i>Date of Electronic Publication: </i>2025 Sep 01.
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  Data: Journal Article
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Korean+Society+for+Food+Science+of+Animal+Resources%22">Korean Society for Food Science of Animal Resources </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101742126 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2636-0780 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2226360772%22">26360772 </searchLink><i>NLM ISO Abbreviation: </i>Food Sci Anim Resour <i>Subsets: </i>PubMed not MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41821704
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.5851/kosfa.2024.e108
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      – Code: eng
        Text: English
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        StartPage: 1403
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      – TitleFull: Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter.
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            NameFull: Jin SK
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            NameFull: Lee CY
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            NameFull: Choi JS
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            NameFull: Kim JH
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            NameFull: Moon SS
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            NameFull: Lee SY
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            – D: 01
              M: 09
              Text: 2025 Sep
              Type: published
              Y: 2025
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              Value: 2636-0780
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              Value: 45
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              Value: 5
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            – TitleFull: Food science of animal resources
              Type: main
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