Open AccessQuality characteristics of sausage added red yeast rice
Author(s) -
Do Wan Kim
Publication year - 2013
Publication title -
han'gug sigpum jeojang yu'tong haghoeji/han-guk sikpum jeojang yutong hakoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2013.20.6.805
Subject(s) - red yeast rice , monascus purpureus , yeast , red rice , food science , monascus , red color , taste , chemistry , fermentation , biochemistry , physics , optics