Fermentative Characteristics of Low-Sodium Kimchi Prepared with Salt Replacement
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چکیده
منابع مشابه
Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased ...
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ژورنال
عنوان ژورنال: The Korean Journal of Food And Nutrition
سال: 2011
ISSN: 1225-4339
DOI: 10.9799/ksfan.2011.24.4.753