Influence of the Quality Characteristics and Antioxidant Activity According to the Storage Period of Emulsion-Type Pork Sausage Containing Kabocha Powder-Reference-Cited by-同舟云学术

Influence of the Quality Characteristics and Antioxidant Activity According to the Storage Period of Emulsion-Type Pork Sausage Containing Kabocha Powder

Published:2021-03-31 Issue:3 Volume:50 Page:272-278
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Jeong Chang-Hwan¹^ORCID,Lee Sol-Hee¹^ORCID,Kim Hack-Youn¹^ORCID

Affiliation:

1. Department of Animal Resources Science, Kongju National University

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-03-08.pdf

Reference43 articles.

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2. Chin KB. Manufacture and evaluation of low-fat meat products (a review). Korean J Food Sci Ani Resour. 2002. 22:363-372.

3. Antioxidant Activity and Phenolic Content of Persimmon Peel Extracted with Different Levels of Ethanol

4. Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product

5. Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

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