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...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2019
|
| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/16091 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
Seja o primeiro a deixar um comentário!