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...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
IPB University
2019-03-01
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| Rangatū: | Tropical Animal Science Journal |
| Ngā marau: | |
| Urunga tuihono: | https://jli.journal.ipb.ac.id/index.php/tasj/article/view/22538 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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