Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10...

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Detalles Bibliográficos
Autores principales: Ahn, Kwang-Il, Shim, Jae-Yun, Kim, Tae-Kyung, Choi, Ji-Hun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131376/
https://www.ncbi.nlm.nih.gov/pubmed/30206431
http://dx.doi.org/10.5851/kosfa.2018.e10

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131376/
https://www.ncbi.nlm.nih.gov/pubmed/30206431
http://dx.doi.org/10.5851/kosfa.2018.e10

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