Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce-Reference-Cited by-同舟云学术

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Published:2020-09 Issue:5 Volume:40 Page:699-709
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Park Sin-Young^ORCID,Seol Kuk-Hwan^ORCID,Kim Hack-Youn^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e45

Reference31 articles.

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2. Effect of replacing coconut milk with almond milk in spicy coconut gravy on its sensorial, nutritional and physical properties;Abdullah;Mater Today,2018

3. Consumer evaluation of beef known categories of tenderness;Boleman;J Anim Sci,1997

4. Dry aging of beef: Review;Dashdorj;J Anim Sci Technol,2016

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