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4 results for C.K. Yeung.

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Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2018, 6(1), 8-12. DOI: 10.12691/jfnr-6-1-2
Pub. Date: December 29, 2017Views: 15266Downloads: 14487
meat products meatballs kung-wan phosphate protein
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Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2017, 5(11), 809-816. DOI: 10.12691/jfnr-5-11-3
Pub. Date: October 28, 2017Views: 21302Downloads: 19982
meat product physical tenderization texture shear force cooking loss sensory
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Antioxidative Effect of Dietary Tea Catechins on the Quality of Enulsified Pork Meatballs under Refrigeration
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2016, 4(12), 789-794. DOI: 10.12691/jfnr-4-12-4
Pub. Date: December 10, 2016Views: 21033Downloads: 19985
meat product Kung-Yuan green tea extract antioxidant shelf life
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Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2016, 4(7), 442-447. DOI: 10.12691/jfnr-4-7-5
Pub. Date: July 22, 2016Views: 20749Downloads: 18695
meat products non-thermal preservation process refrigeration storage microbial status
Abstract Full Text PDF (242 KB) Full Text HTML Full Text ePUB (93 KB)
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