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A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats

Crossref DOI link: https://doi.org/10.5851/kosfa.2024.e118

Published Online: 2025-03-01

Published Print: 2025-03

Update policy: https://doi.org/10.5851/crossmark_policy

Authors

Choi, Da-Mi https://orcid.org/0000-0002-0368-3738
Lee, Sol-Hee https://orcid.org/0000-0003-1124-7095
Kim, Hack-Youn https://orcid.org/0000-0001-5303-4595
Funding

Funding for this research was provided by:

Rural Development Administration (PJ016217)
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License valid from 2025-03-01
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Publication History

Received: 2024-10-18

Accepted: 2024-11-11