Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of low-fat/salt pork model sausages

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 3, 2009, Pages 374-381

  Lee, Hong Chul ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Acorn and mungbean powder; Low fat salt pork sausages; Physicochemical and textural properties; Sodium caseinate; Transglutaminase

Indexed keywords

EID: 67949114191     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.3.374     Document Type: Article

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