Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.

Kim, Geon Ho; Chin, Koo Bok

Kim, Geon Ho; Chin, Koo Bok.

Afiliación

Kim GH; Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.
Chin KB; Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.

Anim Biosci ; 35(8): 1270-1278, 2022 Aug.

Article en En | MEDLINE | ID: mdl-34991193

Palabras clave

Pork Sausage; Pre-rigor Muscle; Quality Characteristics; Reduced-salt

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Anim Biosci Año: 2022 Tipo del documento: Article Pais de publicación: