Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties...

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Detalles Bibliográficos
Autores principales: Park, Sin-Young, Seol, Kuk-Hwan, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492169/
https://www.ncbi.nlm.nih.gov/pubmed/32968723
http://dx.doi.org/10.5851/kosfa.2020.e45

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492169/
https://www.ncbi.nlm.nih.gov/pubmed/32968723
http://dx.doi.org/10.5851/kosfa.2020.e45

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