Abstract
In this study, the effects of black garlic extract on the quality characteristics of sausages that were stored at $4^{\circ} C $ for 4 weeks were evaluated. Sausages were produced that contained 15 brix (S1), 22 brix (S2) and 30 brix (S3) of black garlic extract. The pH values of …
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CITATION STYLE
APA
Shin, J.-H., Kang, M.-J., Kim, R.-J., & Sung, N.-J. (2011). The Quality Characteristics of Sausage with Added Black Garlic Extracts. Korean Journal of Food and Cookery Science, 27(6), 701–711. https://doi.org/10.9724/kfcs.2011.27.6.701
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