Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were...

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Detalles Bibliográficos
Autores principales: Ju, Min-Gu, Kim, Ji-Han, Jang, Hyun-Joo, Yeon, Su-Jung, Hong, Go-En, Park, Woojoon, Seo, Han Geuk, Lee, Chi-Ho
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/PMC5243956/
https://www.ncbi.nlm.nih.gov/pubmed/28115883
http://dx.doi.org/10.5851/kosfa.2016.36.6.729

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243956/
https://www.ncbi.nlm.nih.gov/pubmed/28115883
http://dx.doi.org/10.5851/kosfa.2016.36.6.729

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