Effects of ripening duration and rosemary powder addition on salchichon modified sausage quality
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon...
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 28(2015), 5 vom: 29. Mai, Seite 671-6 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2015
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences |
| Schlagworte: | Journal Article Lactic Acid Bacteria Quality Ripening Duration Rosemary Salchichon Sausage |
| Online verfügbar |
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