Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausa...

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Detalles Bibliográficos
Autores principales: Song, Dong-Heon, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Yong-Jae, Ham, Youn-Kyung, Choi, Yun-Sang, Shin, Dong-Jin, Kim, Tae-Kyung, Lee, Jae Hoon, Kim, Cheon-Jei, Paik, Hyun-Dong
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/PMC5686328/
https://www.ncbi.nlm.nih.gov/pubmed/29147093
http://dx.doi.org/10.5851/kosfa.2017.37.5.698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686328/
https://www.ncbi.nlm.nih.gov/pubmed/29147093
http://dx.doi.org/10.5851/kosfa.2017.37.5.698

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