Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate
Author:
Funder
Rural Development Administration
Publisher
Resource Science Research Institute, Kongju National University
Subject
Religious studies,Cultural Studies
Link
http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2022.4.2.115
Reference31 articles.
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2. Afroz R, Tanvir EM, Islam MA, Alam F, Gan SH, Khalil MI. 2014. Potential antioxidant and antibacterial properties of a popular jujube fruit: Apple kul (Zizyphus mauritiana). J of Food Biochem 38:592-601. 10.1111/jfbc.12100
3. Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-66.
4. Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. Method Enzymol 30:302-310. 10.1016/S0076-6879(78)52032-6 672633
5. Desmond E. 2006. Reducing salt: A challenge for the meat industry. Meat Sci 74:188-196. 10.1016/j.meatsci.2006.04.014 22062728
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