Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201433150865083.pdf
Reference38 articles.
1. Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions
2. Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties
3. Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties
4. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
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