Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particl...

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Detalles Bibliográficos
Autores principales: Shin, Sun-Hwa, Choi, Won-Seok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108950/
https://www.ncbi.nlm.nih.gov/pubmed/35611073
http://dx.doi.org/10.5851/kosfa.2022.e17

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108950/
https://www.ncbi.nlm.nih.gov/pubmed/35611073
http://dx.doi.org/10.5851/kosfa.2022.e17

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