Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswo...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, In-Jun, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597869/
https://www.ncbi.nlm.nih.gov/pubmed/26761180
http://dx.doi.org/10.5851/kosfa.2014.34.3.378

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597869/
https://www.ncbi.nlm.nih.gov/pubmed/26761180
http://dx.doi.org/10.5851/kosfa.2014.34.3.378

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