Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Chang-Ju Ha"'
Autor:
Dimas Hand Vidya Paradhipta, Hyuk Jun Lee, Seong-Shin Lee, Joo young-ho, Dong-Hyeon Kim, Chang-Ju Ha, Kim Sam Churl
Publikováno v:
Journal of Environmental Science International. 28:527-533
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c928124795470c2e30eaddda43409b96
https://doi.org/10.5322/jesi.2019.28.6.527
https://doi.org/10.5322/jesi.2019.28.6.527
Publikováno v:
Korean Journal for Food Science of Animal Resources. 28:113-121
Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at . The pH value decreased (p0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4987600e6c1e403fb59a7086dff6f46
https://doi.org/10.5851/kosfa.2008.28.2.113
https://doi.org/10.5851/kosfa.2008.28.2.113
Publikováno v:
Journal of Animal Science and Technology. 50:237-246
Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder) / FP (freezer dried sweet persimmon powder), respectively. HP and FP (3% and 6%) were added into ground por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44c6df954f84414b069a27e97c9dbec
https://doi.org/10.5187/jast.2008.50.2.237
https://doi.org/10.5187/jast.2008.50.2.237