Physicochemical properties and indices of shelf life stability of dry aged beef with acid whey
نویسندگان
چکیده
منابع مشابه
some properties of fuzzy hilbert spaces and norm of operators
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متن کاملThe effect of meat marinating with lactic and citric acid on some physicochemical and electrophoretic pattern of beef burger
Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...
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ژورنال
عنوان ژورنال: Medycyna Weterynaryjna
سال: 2019
ISSN: 0025-8628
DOI: 10.21521/mw.6214