טוען...
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...
שמור ב:
| הוצא לאור ב: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Korean Society for Food Science of Animal Resources
2018
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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