Chargement en cours...
Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and...
Enregistré dans:
| Publié dans: | Korean J Food Sci Anim Resour |
|---|---|
| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Korean Society for Food Science of Animal Resources
2018
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6238040/ https://ncbi.nlm.nih.gov/pubmed/30479502 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e27 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|