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Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties
OBJECTIVE: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. METHODS: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, a...
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| Publicado en: | Asian-Australas J Anim Sci |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6601066/ https://ncbi.nlm.nih.gov/pubmed/30744360 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0689 |
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