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Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties

OBJECTIVE: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. METHODS: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, a...

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Detalles Bibliográficos
Autores principales: Kim, Ji-Han, Jang, Hyun-Joo, 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:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6601066/
https://www.ncbi.nlm.nih.gov/pubmed/30744360
http://dx.doi.org/10.5713/ajas.18.0689