Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
Abstract This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic pr...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Nature
2020-09-01
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| Schriftenreihe: | Food Science of Animal Resources |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.5851/kosfa.2020.e45 |
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