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Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat
SIMPLE SUMMARY: Aging is the way that leads the transformation of muscle in meat, usually improving sensorial and textural properties. Aging in horse meat was recently investigated, although it needs to be deepened for a better application of this kind of technique. Vacuum aging is a spread aging te...
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| Publicado no: | Animals (Basel) |
|---|---|
| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7552191/ https://ncbi.nlm.nih.gov/pubmed/32847084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10091495 |
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