Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25...

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Publié dans:	Asian-Australasian journal of animal sciences. - 1998. - 29(2016), 2 vom: 05. Feb., Seite 263-70
Auteur principal:	Jin, Sang-Keun (Auteur)
Autres auteurs:	Ha, So-Ra, Hur, Sun-Jin, Choi, Jung-Seok
Format:	Article en ligne
Langue:	English
Publié:	2016
Accès à la collection:	Asian-Australasian journal of animal sciences
Sujets:	Journal Article Emulsion-type Pork Sausage Formulation Physicochemical Characteristics Raw Material Components Water content