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...

Full description

Saved in:
Bibliographic Details
Published in:Korean J Food Sci Anim Resour
Main Authors: Choi, Jung-Seok, Lee, Hyun-Jin, Jin, Sang-Keun, Lee, Hyun-Joo, Choi, Yang-Il
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2014
Subjects:
Article
Online Access: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
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items