Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Abstract We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cookin...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Springer Nature
2018-10-01
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| মালা: | Food Science of Animal Resources |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://doi.org/10.5851/kosfa.2018.e29 |
| ট্যাগগুলো: |
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