Загрузка...
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepare...
Сохранить в:
| Опубликовано в: : | Food Sci Anim Resour |
|---|---|
| Главные авторы: | , , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Korean Society for Food Science of Animal Resources
2019
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6728821/ https://ncbi.nlm.nih.gov/pubmed/31508595 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e58 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|