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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...

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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

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