Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at 25℃ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on...

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Detalles Bibliográficos
Autores principales: Triyannanto, Endy, Lee, Jin Ho, Lee, Keun Taik
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/PMC4662231/
https://www.ncbi.nlm.nih.gov/pubmed/26761503
http://dx.doi.org/10.5851/kosfa.2014.34.5.683

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662231/
https://www.ncbi.nlm.nih.gov/pubmed/26761503
http://dx.doi.org/10.5851/kosfa.2014.34.5.683

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