Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.

Kim, Ji-Han; Kim, Dong-Han; Ji, Da-Som; Lee, Hyun-Jin; Yoon, Dong-Kyu; Lee, Chi-Ho

Kim, Ji-Han; Kim, Dong-Han; Ji, Da-Som; Lee, Hyun-Jin; Yoon, Dong-Kyu; Lee, Chi-Ho.

Afiliação

Kim JH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Kim DH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Ji DS; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Lee HJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Yoon DK; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Lee CH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

Korean J Food Sci Anim Resour ; 37(6): 823-832, 2017.

Article em En | MEDLINE | ID: mdl-29725203

Palavras-chave

dry-aging; electronic tongue; meat; muscles; taste

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2017 Tipo de documento: Article

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google