sundae Korean blood sausage

Selected indexed studies

• Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae). (Food Sci Anim Resour, 2021) [PMID:33506225]
• Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae). (Food Sci Biotechnol, 2016) [PMID:30263451]

_Worker-drafted node — pending editorial review._