Zobrazeno 1 - 2
of 2
pro vyhledávání: '"M. J. Challies"'
Autor:
M. M. Farouk, M. Staincliffe, D. L. Hopkins, G. Wu, C. Che, A. E. D. Bekhit, M. J. Y. Yoo, A. Horita, G. Urquiola, C. Craigie, K. Taukiri, R. Zhang, H. Ho, M. J. Challies
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Hotpot meat is a popular way of meat consumption in some Asian countries. This study was carried out to investigate the effect of visible fat content on consumer acceptability of hotpot meat. Hotpot beef with six visible fat levels (11%–35%) was pr
Externí odkaz:
https://doaj.org/article/f3158e207010485dbb861ef015e6a5ce
Autor:
A. Horita, Harvey Ho, C. Che, Maryann Staincliffe, Michelle J.Y. Yoo, C.R. Craigie, Mustafa M. Farouk, A. E. D. Bekhit, David L. Hopkins, Renyu Zhang, G. Wu, K. R. Taukiri, G. Urquiola, M. J. Challies
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Hotpot meat is a popular way of meat consumption in some Asian countries. This study was carried out to investigate the effect of visible fat content on consumer acceptability of hotpot meat. Hotpot beef with six visible fat levels (11%–35%) was pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::203e0304e9fb3ec8f4fa28a64b208964