Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at 15°C for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the...

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Bibliografiske detaljer
Udgivet i:J Anim Sci Technol
Main Authors: Kim, Ji-Han, Pyun, Chang-Won, Hong, Go-Eun, Kim, Soo-Ki, Yang, Cheul-Young, Lee, Chi-Ho
Format: Artigo
Sprog:Inglês
Udgivet: BioMed Central 2014
Fag:
Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4540263/
https://ncbi.nlm.nih.gov/pubmed/26290710
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2055-0391-56-21
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