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2007•Korean Journal for Food Science of Animal ResourcesOpen access

Effects of the Order of Material Addition on the Quality Characteristics of Emulsification Sausage

Sang-Keun Jin, Il-Suk Kim, Young-Wook Nam, Ju‐Hyun Cho, Sun Jin Hur, Suk‐Nam Kang

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Key concepts: Chewiness, Food science, Chemistry, Flavor, Aroma, Ingredient, Tenderness, Water holding capacity

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Effects of the Order of Material Addition on the Quality Characteristics of Emulsification Sausage — Research Paper | ScholarLens