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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發表在:Korean J Food Sci Anim Resour
Main Authors: Ham, Hyoung-Joo, Kang, Geun-Ho, Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Kim, Cheon-Jei
格式: Artigo
語言:Inglês
出版: Korean Society for Food Science of Animal Resources 2016
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Article
在線閱讀: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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