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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...
| Autores principales: | , , , |
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| 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
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| Materias: | |
| 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 |