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Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed

Ji-Han Kim1, Chang-Won Pyun1, Go-Eun Hong1

  • 1Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea.

Journal of Animal Science and Technology
|August 21, 2015
PubMed

Keywords:
Dry-cured sausageIsoflavoneLipid oxidationStorageSulfur

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