Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices
The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined.Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physi...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
IPB University
2019-03-01
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| Seri Bilgileri: | Tropical Animal Science Journal |
| Konular: | |
| Online Erişim: | https://jli.journal.ipb.ac.id/index.php/tasj/article/view/22538 |
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