Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duc...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:J Anim Sci Technol
Autors principals: Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Format: Artigo
Idioma:Inglês
Publicat: Korean Society of Animal Sciences and Technology 2020
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7416162/
https://ncbi.nlm.nih.gov/pubmed/32803187
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.4.553
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars