Loading...
Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substan...
Na minha lista:
| Udgivet i: | Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2019
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6411240/ https://ncbi.nlm.nih.gov/pubmed/30882079 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e8 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|