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Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin
This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capaci...
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| Publicado no: | J Anim Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society of Animal Sciences and Technology
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7553849/ https://ncbi.nlm.nih.gov/pubmed/33089234 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.5.692 |
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