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Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL a...

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Detalles Bibliográficos
Autores principales:	Yim, Dong-Gyun, Jang, Kyoung-Hwan, Chung, Ku-Young
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/PMC4662355/ https://www.ncbi.nlm.nih.gov/pubmed/26761846 http://dx.doi.org/10.5851/kosfa.2015.35.3.322

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