Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder

We evaluated the physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder (OSP) and blackcurrant fruit powder (BFP). The experimental design included seven treatments: a control (ascorbic acid 0.1%), T1: OSP 0.3%, T2: OSP 0.6%, T3: BFP 0.3%, T4: BFP 0.6%, T5: O...

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Detalles Bibliográficos
Autores principales: Chung, Yoon-Kyung, Choi, Jung-Seok, Yu, Sung-Beom, Choi, Yang-Il
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131370/
https://www.ncbi.nlm.nih.gov/pubmed/30206433
http://dx.doi.org/10.5851/kosfa.2018.e12

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131370/
https://www.ncbi.nlm.nih.gov/pubmed/30206433
http://dx.doi.org/10.5851/kosfa.2018.e12

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