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Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate

Pensiri Kaewthong, Chaiyawan Wattanachant, Saowakon Wattanachant

2020Journal of Food Science and Technology20 citationsDOIOpen Access PDF

Topics & Concepts

MarinationChewinessFood scienceSodium bicarbonateChemistryPhysical chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesSensory Analysis and Statistical Methods
Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate | Litcius