Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

The study aimed to investigate the influence of seasoning formulations (SP(1): water; SP(2): water and salt; SP(3): water, salt and spices; SP(4): water, salt, spices and soy sauce; SP(5): water, salt, spices, soy sauce, sugar; SP(6): water, salt, spices, soy sauce, sugar and cooking wine) on the vo...

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Detalles Bibliográficos
Autores principales: Han, Dong, Zhang, Chun-Hui, Fauconnier, Marie-Laure
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824141/
https://www.ncbi.nlm.nih.gov/pubmed/33406625
http://dx.doi.org/10.3390/foods10010083

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824141/
https://www.ncbi.nlm.nih.gov/pubmed/33406625
http://dx.doi.org/10.3390/foods10010083

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