Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide
Author:
Publisher
Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)
Subject
Food Science
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C;Food Science & Nutrition;2023-10-10
2. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review;Foods;2023-10-01
3. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle;Foods;2023-08-30
4. Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review;Foods;2023-08-18
5. The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat;Foods;2023-06-13
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