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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, r...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238031/ https://www.ncbi.nlm.nih.gov/pubmed/30479504 http://dx.doi.org/10.5851/kosfa.2018.e29 |