Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking
This study examines the effects of sous-vide cooking with varying concentrations of sodium tripolyphosphate (STPP) on the physicochemical, microstructural, and sensory characteristics of frozen buffalo loins. Samples were prepared with 0.15% and 0.30% STPP, alongside a control group without STPP, an...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25922/1/MD%204.pdf http://journalarticle.ukm.my/25922/ https://jms.mabjournal.com/index.php/mab/issue/view/67 |
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