Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) pur...

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Detalles Bibliográficos
Autores principales: Kim, Yong An, Ba, Hoa Van, Hwang, Inho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612789/
https://www.ncbi.nlm.nih.gov/pubmed/31304465
http://dx.doi.org/10.5851/kosfa.2019.e27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612789/
https://www.ncbi.nlm.nih.gov/pubmed/31304465
http://dx.doi.org/10.5851/kosfa.2019.e27

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