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Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce
This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties...
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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7492169/ https://ncbi.nlm.nih.gov/pubmed/32968723 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e45 |
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