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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:J Anim Sci Technol
Main Authors: Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society of Animal Sciences and Technology 2020
Fag:
Research Article
Online adgang: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
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker