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Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
Low-fat Ttoekgalbi (Korean Traditional Patty) Hydrated Potato Starch Modified Atmosphere Packaging (MAP)
2016/5/10
This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storag...
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
mechanically deboned chicken meat patty antioxidant metmyoglobin haem iron tocopherol ascorbic acid
2014/2/27
In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at –20°C for 6...