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Abstract
Introduction
Materials and Methods
Sample preparation
Chemical composition and WHC
Cooking loss and color
Texture profile analysis
Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN)
Microbilogical analysis
Sensory evaluation
Statistical analysis
Results and Discussion
Chemical composition, cooking loss, and WHC
Color, lipid oxidation, VBN, TPC, and textural and sensory attributes
References
Introduction
Materials and Methods
Sample preparation
Chemical composition and WHC
Cooking loss and color
Texture profile analysis
Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN)
Microbilogical analysis
Sensory evaluation
Statistical analysis
Results and Discussion
Chemical composition, cooking loss, and WHC
Color, lipid oxidation, VBN, TPC, and textural and sensory attributes
References
저자정보
참고문헌
자료제공 : 네이버학술정보