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Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages

Published Online: 2019-02-23

Published Print: 2019-06

Authors

Jin, Sang-keun

Kim, Sung-Ho

Choi, Jung-Seok

Yim, Dong-Gyun https://orcid.org/0000-0003-0368-2847
Funding

Funding for this research was provided by:

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (116034-03-1-HD030)
License Information

Text and Data Mining valid from 2019-02-23
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Article History

Received: 1 August 2018

Accepted: 21 February 2019

First Online: 23 February 2019

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