Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.

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作者： Sung-Su,Kim ^[1] ; Yee Eun,Lee ^[1] ; Cho Hyun,Kim ^[1] ; Joong-Seok,Min ^[2] ; Dong Gyun,Yim ^[1] ; Cheorun,Jo ^[1]

作者单位： Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. ^[1] R&D Center, Yamifood, Icheon 17389, Korea. ^[2] Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea. ^[3]

关键词 cooking loss cooking time off-odor pork large intestine shear force

DOI 10.5851/kosfa.2022.e6

PMID 35310570

发布时间 2022-03-22

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Food science of animal resources

2022年42卷2期

332-340页

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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.

Food science of animal resources

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Food science of animal resources

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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.

Food science of animal resources

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Food science of animal resources

相关期刊

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