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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage.
Hwang, Ko-Eun; Kim, Tae-Kyung; Kim, Hyun-Wook; Seo, Dong-Ho; Kim, Young-Boong; Jeon, Ki-Hong; Choi, Yun-Sang.
Afiliación
  • Hwang KE; Department of Animal Science, University of Wisconsin-Madison, WI 53706, USA.
  • Kim TK; Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea.
  • Kim HW; Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
  • Seo DH; Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea.
  • Kim YB; Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea.
  • Jeon KH; Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea.
  • Choi YS; Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea.
Asian-Australas J Anim Sci ; 31(8): 1358-1365, 2018 Aug.
Article en En | MEDLINE | ID: mdl-29381898
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Año: 2018 Tipo del documento: Article País de afiliación: Estados Unidos
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Asian-Australas J Anim Sci Año: 2018 Tipo del documento: Article País de afiliación: Estados Unidos