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...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:Korean J Food Sci Anim Resour
المؤلفون الرئيسيون: 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
التنسيق: Artigo
اللغة:Inglês
منشور في: Korean Society for Food Science of Animal Resources 2015
الموضوعات:
Article
الوصول للمادة أونلاين: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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