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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
OBJECTIVE: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). METHODS: Deep pectoralis muscles (8.65% of crude fat) were obtained from th...
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| 發表在: | Asian-Australas J Anim Sci |
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| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5767513/ https://ncbi.nlm.nih.gov/pubmed/28728407 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.17.0217 |
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