Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural proper...

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Detalles Bibliográficos
Autores principales: Hwang, Young-Jung, Hwang, Seol-A, Lee, Ju-Woon
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/PMC4973948/
https://www.ncbi.nlm.nih.gov/pubmed/27499659
http://dx.doi.org/10.5851/kosfa.2016.36.1.19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973948/
https://www.ncbi.nlm.nih.gov/pubmed/27499659
http://dx.doi.org/10.5851/kosfa.2016.36.1.19

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