Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics |
Kim, Young Joo
(Department of Animal Science and Functional Foods Research Institute, Chonnam National University)
Park, Sung Yong (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) Lee, Hong Cheol (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) Yoo, Seung Seok (Department of Culinary and Foodservice Management, Sejong University) Oh, Se Jong (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) Kim, Hyeong Sang (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) Chin, Koo Bok (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) |
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