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Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate
Meat from dairy goats is less tender than that from meat goats since generally they are of an older age when culled. The objective of this study was to improve the quality of barbecued culled-dairy-goat by using juices (ginger and pineapple) and sodium bicarbonate (SB). The optimum time (30, 60, 90 ...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7813963/ https://ncbi.nlm.nih.gov/pubmed/33505077 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04546-8 |
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