Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausa...

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Détails bibliographiques
Publié dans:Korean J Food Sci Anim Resour
Auteurs principaux: Song, Dong-Heon, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Yong-Jae, Ham, Youn-Kyung, Choi, Yun-Sang, Shin, Dong-Jin, Kim, Tae-Kyung, Lee, Jae Hoon, Kim, Cheon-Jei, Paik, Hyun-Dong
Format: Artigo
Langue:Inglês
Publié: Korean Society for Food Science of Animal Resources 2017
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5686328/
https://ncbi.nlm.nih.gov/pubmed/29147093
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.698
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