Marination with citric acid, lemon, and grapefruit on the sensory, textural, and microstructures characteristics of poultry meat.
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DOI: 10.1080/00071668.2021.1963674
Abstract: This study aimed to determine the effects of marination liquids prepared with citric acid (CA-0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b*, Chroma, hue angle, total colour differences), cooking… read more here.
Keywords: citric acid; microscopy; grapefruit; marination ... See more keywords