Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture

Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by seq...

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Detalles Bibliográficos
Autores principales: Utama, Dicky Tri, Park, Jongbin, Kim, Dong Soo, Kim, Eun Bae, Lee, Sung Ki
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/PMC6238041/
https://www.ncbi.nlm.nih.gov/pubmed/30479501
http://dx.doi.org/10.5851/kosfa.2018.e26

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238041/
https://www.ncbi.nlm.nih.gov/pubmed/30479501
http://dx.doi.org/10.5851/kosfa.2018.e26

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