An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef
This study was performed in order to examine the effect of verjuice concentration on the physicochemical and textural properties of beef <em>Biceps femoris</em>, which aimed at improving its tenderness and enhancing its marketability. To that end, verjuice (0, 30, 70 and 100%) and sodium...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68231_21ab59bd5c8617b53a5674a51cf08a95.pdf |