Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 1...

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Detalles Bibliográficos
Autores principales: Triyannanto, Endy, Lee, Keun Taik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662132/
https://www.ncbi.nlm.nih.gov/pubmed/26761871
http://dx.doi.org/10.5851/kosfa.2015.35.4.494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662132/
https://www.ncbi.nlm.nih.gov/pubmed/26761871
http://dx.doi.org/10.5851/kosfa.2015.35.4.494

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