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Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/boiled samples than those in th...
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| Yayımlandı: | Korean J Food Sci Anim Resour |
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| Asıl Yazarlar: | , , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2015
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4682527/ https://ncbi.nlm.nih.gov/pubmed/26761822 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.2.149 |
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