Effects of Addition Levels of Pre-rigor Salted Chicken on Quality Attributes of Reduced-Sodium Chicken Sausage

Autor:	Dong-Heon Song, Hyunwook Kim, Yun-Sang Choi, Sin-Woo Noh, Ham Youn Kyung
Rok vydání:	2020
Předmět:	Chicken breast chemistry media_common.quotation_subject Sodium General Earth and Planetary Sciences chemistry.chemical_element Quality (business) Food science Biology Pre rigor General Environmental Science media_common
Zdroj:	Korean Journal of Food and Cookery Science. 36:499-508
ISSN:	2287-1780
DOI:	10.9724/kfcs.2020.36.6.499
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cbc35470b18af607b3c3e82d616304ed https://doi.org/10.9724/kfcs.2020.36.6.499 Zobrazit plný text záznamu