The effects of satay marination on three beef muscle types
The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice...
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| Autori principali: | , , , , |
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| Natura: | Articolo |
| Lingua: | English English |
| Pubblicazione: |
2010
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| Soggetti: | |
| Accesso online: | http://psasir.upm.edu.my/id/eprint/17143/1/The%20effects%20of%20satay%20marination%20on%20three%20beef%20muscle%20types.pdf |
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