Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods.

Jeong, Chang-Hwan; Lee, Sol-Hee; Kim, Hack-Youn

Jeong, Chang-Hwan; Lee, Sol-Hee; Kim, Hack-Youn.

Afiliação

Jeong CH; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Lee SH; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Kim HY; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.

Food Sci Anim Resour ; 42(6): 928-941, 2022 Nov.

Article em En | MEDLINE | ID: mdl-36415576

Palavras-chave

Korean fermented food; electronic nose and tongue; fermented sausage; sensory characterization; starter culture

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Texto completo: 1 Tema: Geral Bases de dados: MEDLINE Idioma: En Revista: Food Sci Anim Resour Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Tema: Geral Bases de dados: MEDLINE Idioma: En Revista: Food Sci Anim Resour Ano de publicação: 2022 Tipo de documento: Article