Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon...

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Detalles Bibliográficos
Autores principales: Jung, Jong-Hyun, Shim, Kwan-Seob, Shin, Daekeun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4412997/
https://www.ncbi.nlm.nih.gov/pubmed/25924959
http://dx.doi.org/10.5713/ajas.15.0146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4412997/
https://www.ncbi.nlm.nih.gov/pubmed/25924959
http://dx.doi.org/10.5713/ajas.15.0146

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