Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder

We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, resp...

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Detalles Bibliográficos
Autores principales: Yoon, Ji Yeol, Kim, Dongwook, Kim, Eun-Bae, Lee, Sung-Ki, Lee, Mooha, Jang, Aera
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/PMC6238042/
https://www.ncbi.nlm.nih.gov/pubmed/30479499
http://dx.doi.org/10.5851/kosfa.2018.e24

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238042/
https://www.ncbi.nlm.nih.gov/pubmed/30479499
http://dx.doi.org/10.5851/kosfa.2018.e24

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