학술저널
Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제32권 제6호
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2012.12718 - 724 (7 pages)
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The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p
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