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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
OBJECTIVE: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). METHODS: All treatments were cured with different salt and RG powder...
Gorde:
| Argitaratua izan da: | Asian-Australas J Anim Sci |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054613/ https://ncbi.nlm.nih.gov/pubmed/31480199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.19.0193 |
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