Effects of drying temperature on antioxidant activities of tomato powder and storage stability of pork patties

Korean Journal for Food Science of Animal Resources

Volumn 36, Issue 1, 2016, Pages 51-60

  Kim, Hyeong Sang ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Antioxidant activity; Drying temperature; Pork patty; Tomato powder

Indexed keywords

EID: 84964403142     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2016.36.1.51     Document Type: Article

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