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...

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Pubblicato in:Korean J Food Sci Anim Resour
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Korean Society for Food Science of Animal Resources 2015
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Article
Accesso online: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
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