Quality Characteristics of Pork Ham Containing Different Amounts of Black Garlic Extracts
نویسندگان
چکیده
منابع مشابه
Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2011
ISSN: 1738-7248
DOI: 10.11002/kjfp.2011.18.3.349