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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...

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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

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