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...
Uloženo v:
| Hlavní autoři: | , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Nature
2020-09-01
|
| Edice: | Food Science of Animal Resources |
| Témata: | |
| On-line přístup: | https://doi.org/10.5851/kosfa.2020.e45 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|