Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Il-Suk Kim1, Sang-Keun Jin, Prabhat Kumar Mandal

  • 1Department of Animal Resources Technology, Jinju National University, Jinju, 660-758 South Korea.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
ColourPork sausagesQualityRefrigerated storageTomato powder

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