Improving the quality of citric acid and calcium chloride marinated culled cow meat

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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書目詳細資料
Main Authors:	P. Klinhom, J. Klinhom, J. Senapa, S. Methawiwat
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
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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