The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, ph...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2023-09-01
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| Sraith: | Foods |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2304-8158/12/18/3452 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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