Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15%...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Kim, Tae-Kyung, Choi, Hee-Don, Park, Jong-Dae, Sung, Jung-Min, Jeon, Ki-Hong, Paik, Hyun-Dong, Kim, Young-Boong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686319/
https://www.ncbi.nlm.nih.gov/pubmed/29147084
http://dx.doi.org/10.5851/kosfa.2017.37.5.617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686319/
https://www.ncbi.nlm.nih.gov/pubmed/29147084
http://dx.doi.org/10.5851/kosfa.2017.37.5.617

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