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...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Nature
2020-09-01
|
| Serie: | Food Science of Animal Resources |
| Soggetti: | |
| Accesso online: | https://doi.org/10.5851/kosfa.2020.e45 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|