Á lódáil...
The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 7...
Na minha lista:
| Foilsithe in: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Korean Society for Food Science of Animal Resources
2016
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5018515/ https://ncbi.nlm.nih.gov/pubmed/27621696 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.538 |
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