Chargement en cours...
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...
Enregistré dans:
| Publié dans: | Asian-Australas J Anim Sci |
|---|---|
| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|