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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were...
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| Yayımlandı: | Korean J Food Sci Anim Resour |
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| Asıl Yazarlar: | , , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2016
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5243956/ https://ncbi.nlm.nih.gov/pubmed/28115883 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.6.729 |
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