학술저널
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제1호
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2010.0255 - 61 (7 pages)
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커버이미지 없음
Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p
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