Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substan...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Jang, Hae-Won, Lee, Hyun-Sung, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411240/
https://www.ncbi.nlm.nih.gov/pubmed/30882079
http://dx.doi.org/10.5851/kosfa.2019.e8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411240/
https://www.ncbi.nlm.nih.gov/pubmed/30882079
http://dx.doi.org/10.5851/kosfa.2019.e8

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