Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety
Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2019-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/5313496 |