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Changes of Quality Characteristics and Physico-Chemical Properties of Emulsified Sausages Depend on Different Particle Sizes of Pork Rind Added

Suk Hyun Bae,Byung Wook Cho,Seong Keun Cho,Byeong Woo Kim,Ja Kyeom Seon,Jang Gon Yoo,Teak Soon Shin

Journal of Agriculture & Life Science :: Vol.52 No.5 pp.109-122

DOI:https://doi.org/10.14397/jals.2018.52.5.109
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