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Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters.
Choi, Yun-Sang; Kum, Jun-Seok; Jeon, Ki-Hong; Park, Jong-Dae; Choi, Hyun-Wook; Hwang, Ko-Eun; Jeong, Tae-Jun; Kim, Young-Boong; Kim, Cheon-Jei.
Afiliação
  • Choi YS; Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
  • Kum JS; Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
  • Jeon KH; Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
  • Park JD; Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
  • Choi HW; Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
  • Hwang KE; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Jeong TJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim YB; Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
  • Kim CJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour ; 35(6): 748-56, 2015.
Article em En | MEDLINE | ID: mdl-26877634
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2015 Tipo de documento: Article País de publicação:
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2015 Tipo de documento: Article País de publicação: