Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

OBJECTIVE: This study investigated the effects of dry radish leaf and root on the quality of pork patties during refrigeration storage. METHODS: The patties were divided into the following three groups: the control containing 0% dry radish leaf root powder, RL1 containing 0.5% dry radish leaf root p...

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Detalles Bibliográficos
Autores principales: Ahn, Su-Jin, Kim, Hyung Joo, Lee, Nayeon, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409476/
https://www.ncbi.nlm.nih.gov/pubmed/30145871
http://dx.doi.org/10.5713/ajas.18.0384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409476/
https://www.ncbi.nlm.nih.gov/pubmed/30145871
http://dx.doi.org/10.5713/ajas.18.0384

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