Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Author:

Lee Jeong-AhORCID,Kim Hack-YounORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Reference44 articles.

1. Meat flavour in pork and beef-from animal to meal;Aaslyng;Meat Sci,2017

2. Nutritional effects of full-fat soy flour as an extender on cooked beef sausage quality;Amadi;Asian Food Sci J,2020

3. Estimation of genetic associations between production and meat quality traits in duroc pigs;Cabling;Asian-Australas J Anim Sci,2015

4. Dry-aging effects on palatability of beef longissimus muscle;Campbell;J Food Sci,2001

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