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2008•Korean Journal for Food Science of Animal ResourcesRequires access

Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Low-fat Sausages

Mi-Ai Lee, Doo‐Jeong Han, Ji-Hun Choi, Yun-Sang Choi, Hack-Youn Kim, Jong-Youn Jeong, Hyun‐Dong Paik, Cheon-Jei Kim

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Key concepts: Chewiness, Food science, Chemistry, Viscosity, Emulsion, Materials science, Composite material, Biochemistry

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Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Low-fat Sausages — Research Paper | ScholarLens