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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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| Pubblicato in: | Korean J Food Sci Anim Resour |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2017
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| Soggetti: | |
| Accesso online: | 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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