Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Ferment...

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Detalles Bibliográficos
Autores principales: Song, Eun-Yeong, Pyun, Chang-Won, Hong, Go-Eun, Lim, Ki-Won, Lee, Chi-Ho
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/PMC4597874/
https://www.ncbi.nlm.nih.gov/pubmed/26761166
http://dx.doi.org/10.5851/kosfa.2014.34.3.263

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597874/
https://www.ncbi.nlm.nih.gov/pubmed/26761166
http://dx.doi.org/10.5851/kosfa.2014.34.3.263

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