Effects of radish powder concentration and incubation time on the
physicochemical characteristics of alternatively cured pork
products

Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured mea...

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Bibliographic Details
Main Authors:	Su Min Bae, Jae Hyeong Choi, Jong Youn Jeong
Format:	Article
Language:	English
Published:	Korean Society of Animal Sciences and Technology 2020-11-01
Series:	Journal of Animal Science and Technology
Subjects:	radish powder incubation time nitrite replacement alternatively cured meat products
Online Access:	http://www.ejast.org/archive/view_article?pid=jast-62-6-922

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