Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3...

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Detaylı Bibliyografya
Yayımlandı:Korean J Food Sci Anim Resour
Asıl Yazarlar: Choi, Jung-Seok, Lee, Hyun-Jin, Jin, Sang-Keun, Lee, Hyun-Joo, Choi, Yang-Il
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Korean Society for Food Science of Animal Resources 2014
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Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597873/
https://ncbi.nlm.nih.gov/pubmed/26761179
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.372
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