Choe, Jeehwan <br/><br/>
Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages.  [electronic resource] 

 -  Meat science  Sep 2018 
 - 114-118 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2018.04.038  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--adverse effects<br/>Chemical Phenomena<br/>Consumer Behavior<br/>Dietary Fats--analysis<br/>Emulsifying Agents--adverse effects<br/>Emulsions<br/>Flammulina--chemistry<br/>Food Preferences<br/>Food Storage<br/>Food, Preserved--analysis<br/>Freeze Drying<br/>Humans<br/>Meat Products--analysis<br/>Oxidation-Reduction<br/>Phosphates--adverse effects<br/>Pigments, Biological--analysis<br/>Refrigeration<br/>Republic of Korea<br/>Seasons<br/>Sensation<br/>Sus scrofa