Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Si...

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Detalles Bibliográficos
Autores principales: Choi, Jae Hyeong, Bae, Su Min, Jeong, Jong Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372986/
https://www.ncbi.nlm.nih.gov/pubmed/32734270
http://dx.doi.org/10.5851/kosfa.2020.e41

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372986/
https://www.ncbi.nlm.nih.gov/pubmed/32734270
http://dx.doi.org/10.5851/kosfa.2020.e41

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