Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Meat Science - Tập 96 - Trang 21-25 - 2014
Y.M. Choi1, K.C. Jung1, H.M. Jo1, K.W. Nam2, J.H. Choe1, M.S. Rhee1, B.C. Kim1
1Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea
2Food Research Institute, OUR HOME Company, Gyunggi, South Korea

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Meat Science

Tập 96

21-25

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