Investigation on the influence of shred heights in pork muscle on quality characteristics of balangu
This study reports on the influence of different shred heights in pork muscle on quality characteristics of a traditional grilled meat product balangu. Balangu was produced from pork muscle having different shred heights of 0.5, 0.75, 1.0, 1.25 and 1.5 mm; the traditional technique of preparation wa...
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| Autors principals: | , , , |
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| Format: | Journal Contribution |
| Idioma: | English |
| Publicat: |
2019
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| Matèries: | |
| Accés en línia: | http://agris.upm.edu.my:8080/dspace/handle/0/16091 |
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