Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were...

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Detalles Bibliográficos
Autores principales: Jeong, Jong Youn, Bae, Su Min, Yoon, Jiye, Jeong, Da hun, Gwak, Seung Hwa
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/PMC7713774/
https://www.ncbi.nlm.nih.gov/pubmed/33305283
http://dx.doi.org/10.5851/kosfa.2020.e69

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713774/
https://www.ncbi.nlm.nih.gov/pubmed/33305283
http://dx.doi.org/10.5851/kosfa.2020.e69

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