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Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust—0% (i.e., control), 1%, 2%, and 3%. The physicochemical propert...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112307/ https://www.ncbi.nlm.nih.gov/pubmed/34017953 http://dx.doi.org/10.5851/kosfa.2021.e9 |