Effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical properties and sensory characteristics of sodium-reduced pork patties

Korean Journal for Food Science of Animal Resources

Volumn 28, Issue 5, 2008, Pages 567-573

  Moon, Sung Sil ^a   Kim, Young Tae ^a   Jin, Sang Keun ^b   Kim, Il Suk ^b  

^a Sunjin Meat Research Center   (South Korea)

^b Gyeongsang National University   (South Korea)

Author keywords

Lipid oxidation; NaCl; Sodium reduced pork patty

Indexed keywords

EID: 58149501692     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2008.28.5.567     Document Type: Article

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