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Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin
This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Incr...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971103/ https://www.ncbi.nlm.nih.gov/pubmed/33796857 http://dx.doi.org/10.5851/kosfa.2020.e95 |