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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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| 發表在: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Korean Society for Food Science of Animal Resources
2015
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| 主題: | |
| 在線閱讀: | 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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