Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss...

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Detalles Bibliográficos
Autores principales: Ham, Hyoung-Joo, Kang, Geun-Ho, Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Kim, Cheon-Jei
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/PMC5112422/
https://www.ncbi.nlm.nih.gov/pubmed/27857535
http://dx.doi.org/10.5851/kosfa.2016.36.5.601

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112422/
https://www.ncbi.nlm.nih.gov/pubmed/27857535
http://dx.doi.org/10.5851/kosfa.2016.36.5.601

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