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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...
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| Publié dans: | Food Sci Anim Resour |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Korean Society for Food Science of Animal Resources
2019
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| Sujets: | |
| Accès en ligne: | 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 |
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