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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, r...
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| Pubblicato in: | Korean J Food Sci Anim Resour |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6238031/ https://ncbi.nlm.nih.gov/pubmed/30479504 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e29 |
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