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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, resp...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6238042/ https://ncbi.nlm.nih.gov/pubmed/30479499 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e24 |
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