Quality characteristics of low-fat sausage containing curcumin extract during cold storage

Korean Journal for Food Science of Animal Resources

Volumn 27, Issue 3, 2007, Pages 255-261

  Kim, Il Suk ^a   Jin, Sang Keun ^a   Park, Ki Hoon ^a   Jeong, Ki Jong ^a   Kim, Dong Hoon ^a   Yang, Mira ^a   Chung, Young Sin ^b  

^a Gyeongsang National University   (South Korea)

^b Haegang Beef and Pork Company   (South Korea)

Author keywords

Curcumin extract addition; Low fat sausages

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 35349025476     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2007.27.3.255     Document Type: Article

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