Effect of kimchi powder levels and pork skin on the quality characteristics of liver sausages

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 2, 2009, Pages 203-212

  Choe, Ju Hui ^a   Han, Doo Jeong ^a   Choi, Ji Hun ^a   Choi, Yun Sang ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   An, KwAng Ll ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

Author keywords

Dietary fiber; Kimchi; Liver sausage; Pork skin; Quality characteristics

Indexed keywords

EID: 67649576354     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.2.203     Document Type: Article

References (50)

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