The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat
In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 2 vom: 01. März, Seite 137-148 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2024
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Camel meat acid citric ginger extract marinade tenderness C5529G5JPQ Plant Extracts |
| Accès en ligne |
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