Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other...

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Detalles Bibliográficos
Autores principales: Muhlisin, S. M. Kang, Choi, W. H., Lee, K. T., Cheong, S. H., Lee, S. K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093120/
https://www.ncbi.nlm.nih.gov/pubmed/25049619
http://dx.doi.org/10.5713/ajas.2011.11280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093120/
https://www.ncbi.nlm.nih.gov/pubmed/25049619
http://dx.doi.org/10.5713/ajas.2011.11280

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