Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
نویسندگان
چکیده
منابع مشابه
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2016
ISSN: 1225-8563
DOI: 10.5851/kosfa.2016.36.2.152