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The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed an attractive yellowish-brown overall co...
Gespeichert in:
| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Singapore
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7406602/ https://ncbi.nlm.nih.gov/pubmed/32802558 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00767-x |
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