Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.

Park, Woojoon; Kim, Ji-Han; Ju, Min-Gu; Hong, Go-Eun; Yeon, Su-Jung; Seo, Han Geuk; Lee, Chi-Ho.

Afiliación

Park W; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
Kim JH; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
Ju MG; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
Hong GE; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
Yeon SJ; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
Seo HG; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
Lee CH; Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.

J Food Sci Technol ; 54(2): 326-332, 2017 Feb.

Article en En | MEDLINE | ID: mdl-28242931