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Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary i...
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| 出版年: | J Anim Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society of Animal Sciences and Technology
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7008125/ https://ncbi.nlm.nih.gov/pubmed/32082604 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.1.103 |
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