Загрузка...
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with th...
Сохранить в:
| Опубликовано в: : | Korean J Food Sci Anim Resour |
|---|---|
| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Korean Society for Food Science of Animal Resources
2018
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6131373/ https://ncbi.nlm.nih.gov/pubmed/30206427 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e4 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|