Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory p...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Hyun-Wook, Kim, Cheon-Jei
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2016
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4869540/
https://ncbi.nlm.nih.gov/pubmed/27194922
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.152
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados