학술저널
보습제 종류와 첨가수준이 돈육 육포의 품질특성에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제28권 제4호
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2008.10486 - 492 (7 pages)
- 47
커버이미지 없음
We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p
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