Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

✍ Scribed by Kim, Hyun-Wook; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Ju-Woon; Kim, Cheon-Jei

• Book ID: 121996116
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 610 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.08.023