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Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization
A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and t...
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| Vydáno v: | Food Sci Biotechnol |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Singapore
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7406591/ https://ncbi.nlm.nih.gov/pubmed/32802560 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00764-0 |
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