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Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust—0% (i.e., control), 1%, 2%, and 3%. The physicochemical propert...
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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
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8112307/ https://ncbi.nlm.nih.gov/pubmed/34017953 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e9 |
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