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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.28 no.5, 2008년, pp.567 - 573
문성실 ((주)선진 기술연구소) , 김영태 ((주)선진 기술연구소) , 진상근 (진주산업대학교 동물소재공학과) , 김일석 (진주산업대학교 동물소재공학과)
This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% Na...
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