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Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, b...
Bewaard in:
| Gepubliceerd in: | Food Sci Anim Resour |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Korean Society for Food Science of Animal Resources
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949528/ https://ncbi.nlm.nih.gov/pubmed/31950106 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e70 |
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