Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of al...

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Detalles Bibliográficos
Autores principales: Lee, Soo-Yoen, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Min-Sung, Ham, Youn-Kyung, Choi, Yun-Sang, Lee, Ju-Woon, Lee, Si-Kyung, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662349/
https://www.ncbi.nlm.nih.gov/pubmed/26761840
http://dx.doi.org/10.5851/kosfa.2015.35.3.277

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662349/
https://www.ncbi.nlm.nih.gov/pubmed/26761840
http://dx.doi.org/10.5851/kosfa.2015.35.3.277

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