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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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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | 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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