Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient
Siwen Xue, Derico Setyabrata, Connie C. Bonham, Yuan H. Brad Kim
Topics & Concepts
IngredientFood scienceChemistryDry weightFunctional foodLipid oxidationAntioxidantBotanyBiologyBiochemistryMeat and Animal Product QualityInsect Utilization and EffectsAquaculture Nutrition and Growth