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Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape po...
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| Publicat a: | Korean J Food Sci Anim Resour |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686331/ https://ncbi.nlm.nih.gov/pubmed/29147096 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.726 |
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