RISS 학술연구정보서비스

검색

인기 검색어

    다국어 입력

    http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

    변환된 중국어를 복사하여 사용하시면 됩니다.

    예시)
    • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
    • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
    닫기
    KCI등재

    제주도에서 사육한 재래 및 개량 흑돼지 고기의 물리적, 관능적 품질 특성

    한글로보기

    https://www.riss.kr/link?id=A76271539

    • 0

      상세조회
    • 0

      다운로드
    서지정보 열기
    • 내보내기
    • 내책장담기
    • 공유하기
    • 오류접수
    인용문이 복사되었습니다.

    부가정보

    참고문헌 (Reference)

    1 "physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace" 21 : 142-148, 2001

    2 "and total pigments in beef and chicken muscle" 1279-1282, 1994

    3 "The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies" 41 : 317-326, 1999

    4 "The basis of tenderness in muscle foods" 295-299, 1977

    5 "Relationship of myofibril fragmentation index to certain chemical physical and sensory characteristics of bovine longissimus muscle" 1177-1180, 1978

    6 "Quality of Jeju island's indigenous pork fed with dried citrus byproducts" 36 : 228-232, 2007

    7 "Quality comparison between Korean native black ground pork and modern genotype ground pork during refrigerated storage" 25 : 71-77, 2005

    8 "Physicochemical properties and palatability of loin from crossbred Jeju black pigs" 24 : 238-245, 2004

    9 "Neues ?ber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode" 87-62 93, 1982

    10 "Fomulation and chopping temperature effects on beef frankfurters" 60 : 55-57, 1995

    1 "physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace" 21 : 142-148, 2001

    2 "and total pigments in beef and chicken muscle" 1279-1282, 1994

    3 "The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies" 41 : 317-326, 1999

    4 "The basis of tenderness in muscle foods" 295-299, 1977

    5 "Relationship of myofibril fragmentation index to certain chemical physical and sensory characteristics of bovine longissimus muscle" 1177-1180, 1978

    6 "Quality of Jeju island's indigenous pork fed with dried citrus byproducts" 36 : 228-232, 2007

    7 "Quality comparison between Korean native black ground pork and modern genotype ground pork during refrigerated storage" 25 : 71-77, 2005

    8 "Physicochemical properties and palatability of loin from crossbred Jeju black pigs" 24 : 238-245, 2004

    9 "Neues ?ber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpress methode" 87-62 93, 1982

    10 "Fomulation and chopping temperature effects on beef frankfurters" 60 : 55-57, 1995

    11 "Feeding effects of ginseng by-product on characteristics of pork carcass and meat quality" 22 : 337-342, 2002

    12 "Feeding effect of citrus byproduct on the quality of cross-bred black pig in Jeju island" 35 : 897-902, 2006

    13 "Effects of pre-slaughter fasting and chiller aging on objective meat quality in longissimus dorsi, biceps femoris, and triceps brachii muscles of Korean native black pigs" 46 : 405-414, 2004

    14 "Effects of gums on the quality of low fat chicken patty" 33 : 193-200, 2004

    15 "Effect of dietary oriental medicine refuse and mugwort powder on physico-chemical properties of Korean native pork" 21 : 208-214, 2001

    16 "Effect of aging time and cooking temperature on pysicochemical and sensory characteristics of pork neck" 30 : 70-74, 2001

    17 "Composition and physico-chemical properties of vacuum packaged Korean pork loins for export during cold storage" 22 : 151-157, 2002

    18 "Comparison of quality characteristics of Korean native black pork and modern genotype pork during refrigerated storage after thawing" 27 : 1-7, 2007

    19 "Comparison of pork quality by different postmortem pH24 values" 44 : 233-238, 2002

    20 "Comparison of meat quality and physicochemical characteristics of pork between Korean native black pigs and Landrace by market weight" 47 : 91-98, 2005

    21 "Comparison of carcass and meat quality characteristics between Korean native black pigs and commercial crossbred pigs" 25 : 322-327, 2005

    22 "Changes of physicochemical and sensory characteristics in vacuum-packaged beef loin during cold storage time" 27 : 214-219, 1998

    23 "Changes in free amino acid and protein denaturation of fish muscle during frozen storage" 839-844, 1985

    24 "Carcass yields and meat quality by live weight of Korean black pigs" Kor 49 : 523-530, 2007

    25 "Amino acid contents and meat quality properties on the loin from crossbred black and crossbred pigs reared in Jejudo" 25 : 7-12, 2005

    더보기

    동일학술지(권/호) 다른 논문

    동일학술지 더보기

    더보기

    분석정보

    View

    상세정보조회

    0

    Usage

    원문다운로드

    0

    대출신청

    0

    복사신청

    0

    EDDS신청

    0

    동일 주제 내 활용도 TOP

    더보기

    주제

    연도별 연구동향

    연도별 활용동향

    연관논문

    연구자 네트워크맵

    공동연구자 (7)

    유사연구자 (20) 활용도상위20명

    인용정보 인용지수 설명보기

    학술지 이력

    학술지 이력
    연월일 이력구분 이력상세 등재구분
    2026 평가 재인증평가 신청대상 (재인증)
    2020-01-01 등재 등재학술지 유지 (재인증) KCI등재
    2017-01-01 등재 등재학술지 유지 (계속평가) KCI등재
    2013-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2010-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2008-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2005-05-19 학술지등록 한글명 : 동아시아식생활학회지
    외국어명 : The East Asian Society of Dietary Life
    KCI등재
    2005-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
    2004-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
    2003-01-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
    더보기

    학술지 인용정보

    학술지 인용정보
    기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
    2016 0.86 0.86 0.89
    KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
    0.87 0.92 1.473 0.15
    더보기

    이 자료와 함께 이용한 RISS 자료

    나만을 위한 추천자료

    해외이동버튼