Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish method...
| Main Authors: | , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906 http://hdl.handle.net/20.500.12123/3371 https://doi.org/10.1017/S1751731114002912 |
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