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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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| Vydáno v: | Korean J Food Sci Anim Resour |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Korean Society for Food Science of Animal Resources
2018
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| Témata: | |
| On-line přístup: | 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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