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Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) pur...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Anim Resour |
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| Prif Awduron: | , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Korean Society for Food Science of Animal Resources
2019
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6612789/ https://ncbi.nlm.nih.gov/pubmed/31304465 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e27 |
| Tagiau: |
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