Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties
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DOI: 10.3390/foods11152191
Abstract: This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The… read more here.
Keywords: control; pork patties; aged beef; dry aged ... See more keywords