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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...
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2018
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| Schlagworte: | |
| Online Zugang: | 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 |
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