Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. T...

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Detalles Bibliográficos
Autores principales: Choi, Hyun-Su, Choi, Hyung-Gyu, Choi, Yeong-Seok, Kim, Jong-Hee, Lee, Ju-Ho, Jung, Eun-Hee, Lee, Sang-Hwa, Choi, Yang-Il, Choi, Jung-Seok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973935/
https://www.ncbi.nlm.nih.gov/pubmed/27499674
http://dx.doi.org/10.5851/kosfa.2016.36.1.131

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973935/
https://www.ncbi.nlm.nih.gov/pubmed/27499674
http://dx.doi.org/10.5851/kosfa.2016.36.1.131

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