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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...
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| Vydáno v: | Korean J Food Sci Anim Resour |
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| Hlavní autoři: | , , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2016
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| Témata: | |
| On-line přístup: | 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 |
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