Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

Meat Science

Volumn 80, Issue 3, 2008, Pages 708-714

  Lee, M A ^a   Han, D J ^a   Jeong, J Y ^b   Choi, J H ^a   Choi, Y S ^a   Kim, H Y ^a   Paik, H D ^a   Kim, C J ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Breakfast sausage; Emulsion characteristics; Kimchi powder; Quality properties

Indexed keywords

EID: 50349088598     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.010     Document Type: Article

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