Laddar...
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study,...
Sparad:
| I publikationen: | Antioxidants (Basel) |
|---|---|
| Huvudupphovsmän: | , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
MDPI
2020
|
| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7465611/ https://ncbi.nlm.nih.gov/pubmed/32727026 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9080670 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|