Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties
Objective The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2019-07-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-18-0689.pdf |