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...
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| Principais autores: | , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer Nature
2018-10-01
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| 叢編: | Food Science of Animal Resources |
| 主題: | |
| 在線閱讀: | https://doi.org/10.5851/kosfa.2018.e29 |
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