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Author: Koo Bok Chin
2 Articles are founded.
Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage
J Anim Sci Technol 2021;63(2):394-404.
https://doi.org/10.5187/jast.2021.e27
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https://doi.org/10.5187/jast.2021.e27
Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate
J Anim Sci Technol 2020;62(4):577-586.
https://doi.org/10.5187/jast.2020.62.4.577
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https://doi.org/10.5187/jast.2020.62.4.577