Corrigendum to: Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue
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Published:2020
Issue:12
Volume:60
Page:1567
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ISSN:1836-0939
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Container-title:Animal Production Science
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language:en
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Short-container-title:Anim. Prod. Sci.
Author:
Kim Ji-Han,Kim Jung-Ho,Jang Hyun-Joo,Lee Hyun-Jin,Lee Chi-Ho
Abstract
The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P P P P
Publisher
CSIRO Publishing
Subject
Animal Science and Zoology,Food Science
Cited by
1 articles.
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