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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180°C oven until the internal temperature reached 60°C, and the o...
Guardat en:
| Publicat a: | Food Sci Anim Resour |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6957442/ https://ncbi.nlm.nih.gov/pubmed/31970330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e80 |
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