Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - A Thai fermented pork sausage

Meat Science

Volumn 69, Issue 2, 2005, Pages 355-362

  Visessanguan, Wonnop ^a   Benjakul, Soottawat ^b   Panya, Atikorn ^c   Kittikun, Chonticha ^a   Assavanig, Apinya ^c  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Fermented sausage; Minced pork; Physico chemical properties; Pork rind

Indexed keywords

FERMENTED SAUSAGES; MINCED PORK; PHYSICO-CHEMICAL PROPERTIES; PORK RIND;

FERMENTATION; HARDNESS; LIPIDS; MOISTURE; PH EFFECTS; PROTEINS; TEXTURES;

MEATS;

EID: 5744224190     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.006     Document Type: Article

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