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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2020
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| Materias: | |
| 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 |