Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Ku, Su-Kyung, Park, Jong-Dae, Kim, Hee-Ju, Jang, Aera, Kim, Young-Boong
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/PMC4670887/
https://www.ncbi.nlm.nih.gov/pubmed/26761886
http://dx.doi.org/10.5851/kosfa.2015.35.5.597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670887/
https://www.ncbi.nlm.nih.gov/pubmed/26761886
http://dx.doi.org/10.5851/kosfa.2015.35.5.597

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