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Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins (M. longissimus thoracis et lumborum) were pumped to 115% (...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2019
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6838405/ https://ncbi.nlm.nih.gov/pubmed/31749475 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03997-y |
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