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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.
Seong, Pil-Nam; Ba, Hoa Van; Kim, Yoon-Seok; Kang, Sun-Moon; Cho, Soo-Hyun; Kim, Jin-Hyoung; Park, Beom-Young; Kang, Geun-Ho; Moon, Sung-Sil; Seo, Hyun-Woo.
Afiliación
  • Seong PN; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Ba HV; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Kim YS; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Kang SM; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Cho SH; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Kim JH; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Park BY; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Kang GH; National Institute of Animal Science, RDA, Wanju 55365, Korea.
  • Moon SS; Sunjin Meat Research Center, Seoul 05372, Korea.
  • Seo HW; National Institute of Animal Science, RDA, Wanju 55365, Korea.
Korean J Food Sci Anim Resour ; 37(1): 10-17, 2017.
Article en En | MEDLINE | ID: mdl-28316466
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2017 Tipo del documento: Article Pais de publicación:
Texto completo
Añadir a Mi BVS
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2017 Tipo del documento: Article Pais de publicación: