Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evalua...

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Detalles Bibliográficos
Autores principales: Jin, S. K., Park, J. H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092880/
https://www.ncbi.nlm.nih.gov/pubmed/25049766
http://dx.doi.org/10.5713/ajas.2013.13194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092880/
https://www.ncbi.nlm.nih.gov/pubmed/25049766
http://dx.doi.org/10.5713/ajas.2013.13194

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