A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.
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| Title: | A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats. |
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| Authors: | Choi DM; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea., Lee SH; Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea., Kim HY; Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.; Resources Science Research, Kongju National University, Yesan 32439, Korea. |
| Source: | Food science of animal resources [Food Sci Anim Resour] 2025 Mar; Vol. 45 (2), pp. 614-630. Date of Electronic Publication: 2025 Mar 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Korean Society for Food Science of Animal Resources Country of Publication: Korea (South) NLM ID: 101742126 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2636-0780 (Electronic) Linking ISSN: 26360772 NLM ISO Abbreviation: Food Sci Anim Resour Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2636-0780 |
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| DOI: | 10.5851/kosfa.2024.e118 |
