Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21–3.11 Log CFU/g. Bacillus pumilus, B. li...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Ku, Su-Kyung, Kim, Tae-Kyung, Park, Jong-Dae, Kim, Young-Chan, Kim, Hee-Ju, Kim, Young-Boong
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/PMC6131380/
https://www.ncbi.nlm.nih.gov/pubmed/30206434
http://dx.doi.org/10.5851/kosfa.2018.e13

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131380/
https://www.ncbi.nlm.nih.gov/pubmed/30206434
http://dx.doi.org/10.5851/kosfa.2018.e13

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