Effect of l-lysine on the physicochemical properties of pork sausage

Effects of l -lysine on physicochemical properties of pork sausage were investigated. WHC values significantly increased using 0.8% l -lysine, but significantly decreased at 0.4% l -lysine ( p

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(3), , pp.775-780
Main Authors: Zhou, Cunliu, Li, Jun, Tan, Shengjiang
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Article
식품과학
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Summary:Effects of l -lysine on physicochemical properties of pork sausage were investigated. WHC values significantly increased using 0.8% l -lysine, but significantly decreased at 0.4% l -lysine ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0104-6