Evaluation of the Addition of Sodium Lactate and a Fat Replacer in Very Low-fat Bologna (model system) on the Product Quality and Shelf-life Effect during Refrigerated Storage (젖산나트륨과 지방대체제의 첨가가 냉장저장 중 저지방 볼로나 소시지의 품질 및 저장성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.30 no.5
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- pp.858-864
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- 2001