Distribution of Microorganisms in <i>Cheongyang</i> Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage.

Choi, Yun-Sang; Ku, Su-Kyung; Kim, Tae-Kyung; Park, Jong-Dae; Kim, Young-Chan; Kim, Hee-Ju; Kim, Young-Boong

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage.

Choi, Yun-Sang; Ku, Su-Kyung; Kim, Tae-Kyung; Park, Jong-Dae; Kim, Young-Chan; Kim, Hee-Ju; Kim, Young-Boong.

Afiliación

Choi YS; Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea.
Ku SK; Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea.
Kim TK; Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea.
Park JD; Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea.
Kim YC; Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea.
Kim HJ; Meat Bank, Incheon 22658, Korea.
Kim YB; Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea.

Korean J Food Sci Anim Resour ; 38(4): 749-758, 2018 Sep.

Article en En | MEDLINE | ID: mdl-30206434

Palabras clave

bacterial distribution; heating temperature; physicochemical properties; sausage; yield

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2018 Tipo del documento: Article