Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss...

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Gepubliceerd in:Korean J Food Sci Anim Resour
Hoofdauteurs: Ham, Hyoung-Joo, Kang, Geun-Ho, Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Kim, Cheon-Jei
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2016
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112422/
https://ncbi.nlm.nih.gov/pubmed/27857535
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.601
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