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2014•Korean Journal for Food Science of Animal ResourcesOpen access

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Young Joo Kim, Sung Yong Park, Hong Cheol Lee, Seung Seok Yoo, Sejong Oh, Hyeong Sang Kim, Koo Bok Chin

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Key concepts: Starter, Food science, Fermentation, Hexanal, Lactobacillus plantarum, Chemistry, Flavor, Probiotic

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