Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F(0) values

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F(0) (thermal death time at 121°C) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed con...

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Detalles Bibliográficos
Autores principales: Kim, Juntae, Utama, Dicky Tri, Jeong, Hae Seong, Barido, Farouq Heidar, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7553847/
https://www.ncbi.nlm.nih.gov/pubmed/33089236
http://dx.doi.org/10.5187/jast.2020.62.5.713

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7553847/
https://www.ncbi.nlm.nih.gov/pubmed/33089236
http://dx.doi.org/10.5187/jast.2020.62.5.713

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