Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of al...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Korean J Food Sci Anim Resour
Main Authors: Lee, Soo-Yoen, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Min-Sung, Ham, Youn-Kyung, Choi, Yun-Sang, Lee, Ju-Woon, Lee, Si-Kyung, Kim, Cheon-Jei
פורמט: Artigo
שפה:Inglês
יצא לאור: Korean Society for Food Science of Animal Resources 2015
נושאים:
Article
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662349/
https://ncbi.nlm.nih.gov/pubmed/26761840
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.3.277
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

פריטים דומים