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2009•Korean Journal for Food Science of Animal ResourcesOpen access

Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder

Mi-Ai Lee, Doo‐Jeong Han, Ji-Hun Choi, Yun-Sang Choi, Hack-Youn Kim, Kwang-Il Ahn, Jong-Youn Jeong, Chi-Ho Lee, Cheon-Jei Kim

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Key concepts: Food science, Chemistry, TBARS, Tenderness, Antioxidant, Biochemistry, Lipid peroxidation

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