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Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork
Effects of glycinin basic polypeptide (GBP) on sensory and physicochemical properties of pork during chilled storage were investigated. Pork treated with GBP was analyzed periodically for sensory properties, pH, total volatile base nitrogen (TVB-N), α-thiobarbituric acid (TBA), and total viable coun...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049169/ https://ncbi.nlm.nih.gov/pubmed/30263339 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0135-2 |
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