Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
Author:
Affiliation:
1. Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00071668.2021.1963674
Reference45 articles.
1. Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots
2. Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India
3. Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety
4. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat
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