Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0....

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Detalles Bibliográficos
Autores principales: Yoon, Jiye, Bae, Su Min, Gwak, Seung Hwa, Jeong, Jong Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460332/
https://www.ncbi.nlm.nih.gov/pubmed/34632403
http://dx.doi.org/10.5851/kosfa.2021.e41

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460332/
https://www.ncbi.nlm.nih.gov/pubmed/34632403
http://dx.doi.org/10.5851/kosfa.2021.e41

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