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pro vyhledávání: '"Sun, Jin"'
Autor:
Jung EY; Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea., Jin SK; Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Junju-si, Gyeongsangnam-do 52725, Republic of Korea., Hur SJ; Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea. Electronic address: hursj@cau.ac.kr.
Publikováno v:
Food chemistry [Food Chem] 2018 Jun 01; Vol. 250, pp. 197-203. Date of Electronic Publication: 2018 Jan 08.
Publikováno v:
Food chemistry. 250
The effects of biopolymer encapsulation and sodium replacement combination technology on quality characteristics (i.e., bitter taste) and inhibition of sodium absorption from pork sausage in mice were evaluated. The sausages were divided into three d
Publikováno v:
Food Chemistry. Jan2015, Vol. 166, p254-260. 7p.