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Changes in Sensory Compounds during Dry Aging of Pork Cuts
The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C. The contents of nucleotides and free amino acids, and elect...
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| Pubblicato in: | Food Sci Anim Resour |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6612786/ https://ncbi.nlm.nih.gov/pubmed/31304467 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e29 |
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