- Volume 56 Issue 6
DOI QR Code
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
- Kim, Ji-Han (Konkuk University of Food Science & Technology) ;
- Pyun, Chang-Won (Konkuk University of Food Science & Technology) ;
- Hong, Go-Eun (Konkuk University of Food Science & Technology) ;
- Kim, Soo-Ki (Konkuk University of Animal Science & Technology) ;
- Yang, Cheul-Young (Eulji University of Food Technology & Services) ;
- Lee, Chi-Ho (Konkuk University of Food Science & Technology)
- Received : 2014.09.23
- Accepted : 2014.09.23
- Published : 2014.10.31
This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at
Isoflavone;Dry-cured sausage;Sulfur;Lipid oxidation;Storage
Supported by : IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries)
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