A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types
The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YA...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/0d908c56585f4234889ea1437f4fe02f |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!