Evaluation of Calcium Chloride, Potassium Chloride and Magnesium Chloride for Sodium Reduction in Emulsion-Type Pork Sausage

in 63rd International Congress of Meat Science and Technology
Autor:innen:
H.-J. Jeong 1Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

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,
G.-D. Kim 3Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
4Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; skjin@gntech.ac.kr

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J.-S. Choi 2Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

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, und
S.-K. Jin 1Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

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Art:
Kapitel
Seiten:
344–345
DOI:
https://doi.org/10.3920/9789086868605_148

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