Á lódáil...
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves fo...
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
2017
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932949/ https://ncbi.nlm.nih.gov/pubmed/29725212 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.6.898 |
| Clibeanna: |
Cuir Clib Leis
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