학술저널
올리브유처리 토마토 분말과 정제 Lycopene이 저장 중 양념육의 물리화학적 및 관능적 특성에 미치는 영향
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제3호
-
2009.08334 - 339 (6 pages)
- 18
커버이미지 없음
This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p
(0)
(0)