Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25...

Descripción completa

Detalles Bibliográficos
Autores principales: Jin, Sang-Keun, Ha, So-Ra, Hur, Sun-Jin, Choi, Jung-Seok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698707/
https://www.ncbi.nlm.nih.gov/pubmed/26732451
http://dx.doi.org/10.5713/ajas.15.0129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698707/
https://www.ncbi.nlm.nih.gov/pubmed/26732451
http://dx.doi.org/10.5713/ajas.15.0129

Ejemplares similares