Effect of Grinding on Color and Chemical Composition of Pork Sausages by Near Infrared Spectrophotometric Analyses

Asian-Australasian Journal of Animal Sciences

Volumn 14, Issue 6, 2001, Pages 858-861

  Kang, J O ^a   Park, J Y ^a   Choy, Y H ^a  

^a Dankook University   (South Korea)

Author keywords

Chemical Component; Near Infrared Spectroscopy; pH; Processed Pork

Indexed keywords

EID: 0035631767     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2001.858     Document Type: Article

References (12)

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