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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...
| Autores principales: | , , , , |
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| 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
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| Materias: | |
| 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 |