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KMID : 1007520050140020275
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Food Science and Biotechnology
2005 Volume.14 No. 2 p.275 ~ p.279
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Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-Life and Color Development of Low-fat Sausages during Refrigerated Storage
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Chin Koo-Bok
Choi Soon-Hee
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Abstract
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KEYWORD
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Low-fat sausages, sodium Lactate, chitosan, Lac pigment, shelf-Life
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