Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium,...

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Detalles Bibliográficos
Autores principales: Kim, Byung Ki, Hwang, Eun Gyeong, Jung, Dae Jin, Ha, Jae Jung, Oh, Dong Yep, Choi, Chang Bon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597864/
https://www.ncbi.nlm.nih.gov/pubmed/26761182
http://dx.doi.org/10.5851/kosfa.2014.34.3.395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597864/
https://www.ncbi.nlm.nih.gov/pubmed/26761182
http://dx.doi.org/10.5851/kosfa.2014.34.3.395

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