Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Dong-Hyun, Kim, Yea Ji, Shin, Dong-Min, Lee, Jung Hoon, Han, Sung Gu
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/PMC9108952/
https://www.ncbi.nlm.nih.gov/pubmed/35611074
http://dx.doi.org/10.5851/kosfa.2022.e12

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108952/
https://www.ncbi.nlm.nih.gov/pubmed/35611074
http://dx.doi.org/10.5851/kosfa.2022.e12

Ejemplares similares