Improving the quality of citric acid and calcium chloride marinated culled cow meat
The objective of this research was to evaluate the effects of immersion marination with citric acid, calcium chloride and combined mixture of citric acid and calcium chloride solutions on Semimembranosus meat quality traits. Meat cuts obtained from culled cows were marinated with 0.05 M citric acid,...
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84940193129&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44586 |
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| 機構: | Chiang Mai University |