Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices
<p>Nowadays traditional pork is still remaining the most popular meat in many European countries. The aim of this work was to evaluate spices for the development of functional food with high antioxidant capacity. To achieve the proposed goal, two specialties meat (chops and roulade pork) with...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2014-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10368 |