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SCOPUS
학술저널
Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제5호
- : SCOPUS, SCIE, KCI등재
- 2009.12
- 557 - 565 (9 pages)
Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semidried sausages containing kimchi powder decreased with the addition of kimchi (p