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KMID : 1007520050140050634
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Food Science and Biotechnology
2005 Volume.14 No. 5 p.634 ~ p.638
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Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
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Yoo Seung-Seok
Kook Sung-Ho
Park Sung-Yong
Shin Jae-Han
Chin Koo-Bok
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Abstract
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KEYWORD
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product quality, volatile compounds, Low-fat and regular-fat sausages, ingredients, cooking method
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Listed journal information
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