Effect of Marination Pretreatment on the Quality of Braised Pork in Brown Sauce

被引：0
|
作者：
腌制预处理对红烧肉品质的影响
机构：
[1] [1,Jiao, Shenjiang
[2] Zhao, Zhilei
[3] 1,Zhang, Liang
[4] 1,Huang, Feng
[5] 1,Chen, Wenbo
[6] 1,Zhang, Chunjiang
[7] 1,Zhang, Hong
来源：
Zhang, Chunjiang (chjiang1976@126.com) | 2018年 / Chinese Chamber of Commerce卷 / 39期
关键词：
D O I：
10.7506/spkx1002-6630-201815011
中图分类号：
学科分类号：
摘要：
Meats
引用
收藏
相关论文
共 50 条
  • [41] Effect of filleting and marination processes on the quality of roasted chicken breast fillets
    Singh, RP
    Yadav, AS
    Verma, SS
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2002, 39 (02): : 155 - 157
  • [42] Effect of Lime Pretreatment of Brown Midrib Sorghums
    Maehara, Tomoko
    Takai, Tomoyuki
    Ishihara, Hiroaki
    Yoshida, Makoto
    Fukuda, Kiyoharu
    Gau, Mitsuru
    Kaneko, Satoshi
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2011, 75 (12) : 2415 - 2417
  • [43] Effect of filleting and marination processes on the quality of roasted chicken breast fillets
    Singh, R.P.
    Yadav, A.S.
    Verma, S.S.
    Journal of Food Science and Technology, 2002, 39 (02) : 155 - 157
  • [44] Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage
    Cho, Jinwoo
    Kim, Hye-Jin
    Kwon, Ji-Seon
    Kim, Hee-Jin
    Jang, Aera
    FOOD SCIENCE OF ANIMAL RESOURCES, 2021, 41 (05) : 763 - 778
  • [45] Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef
    Sengun, Ilkin Yucel
    Turp, Gulen Yildiz
    Cicek, Seyma Nur
    Avci, Tugce
    Ozturk, Berna
    Kilic, Gulden
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2021, 336
  • [46] Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
    Mingcheng Zhang
    Xiaocao Zhao
    Dengyong Liu
    Guan Wang
    Food Science and Human Wellness, 2023, 12 (01) : 275 - 282
  • [47] Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
    Andres Gomez-Salazar, Julian
    Ochoa-Montes, Diana A.
    Ceron-Garcia, Abel
    Ozuna, Cesar
    Elena Sosa-Morales, Maria
    JOURNAL OF FOOD QUALITY, 2018,
  • [48] Effect of processing plant on pork quality
    Hambrecht, E
    Eissen, JJ
    Verstegen, MWA
    MEAT SCIENCE, 2003, 64 (02) : 125 - 131
  • [49] Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
    Zhang, Mingcheng
    Zhao, Xiaocao
    Liu, Dengyong
    Wang, Guan
    FOOD SCIENCE AND HUMAN WELLNESS, 2023, 12 (01) : 275 - 282
  • [50] Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products
    He Li
    Xiangyi Tang
    Chunjian Wu
    Shujuan Yu
    Food Science and Human Wellness, 2021, 10 (02) : 221 - 230
12345