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Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we ai...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7721578/ https://www.ncbi.nlm.nih.gov/pubmed/33987572 http://dx.doi.org/10.5187/jast.2020.62.6.922 |