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Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

Ko-Eun Hwang1, Tae-Kyung Kim2, Hynu-Wook Kim2

  • 11Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
Ascorbic acidFrankfurterLipid oxidationRed beetSensory properties

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