Physicochemical and sensory characterization of korean blood sausage with added rice bran fiber

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 2, 2009, Pages 260-268

  Choi, Yun Sang ^a   Choi, Ji Hun ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   Kim, Hyun Wook ^a   Lee, Chi Ho ^a   Paik, Hyun Dong ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

Author keywords

Blood sausage; Energy value; Rice bran fiber; Sensory properties

Indexed keywords

EID: 67649550409     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.2.260     Document Type: Article

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