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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...

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Detalles Bibliográficos
Autores principales:	Bae, Su Min, Choi, Jae Hyeong, Jeong, Jong Youn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society of Animal Sciences and Technology 2020
Materias:	Research Article
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

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