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Accession number;05A1044293
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| Title;An Invention of a New Japanese-style Sausage Product |
| Author;
TANABE HISAKO
(Seitoku Univ., JPN)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.223-228(2005)
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| Figure&Table&Reference;FIG.2, TBL.3, REF.20 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;A new Japanese-style sausage product was developed. It was cooked in 100% water vapor box in a steam convection oven at 80.DEG.C. for 30min. Ingredients of the product are 50% pork, 2 or 4% powdered egg white, 4% potato starch, 0.5% salt, 1% fresh ginger juice and 43.5 or 40.5% water. (author abst.) |
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