Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory Properties of Beef
The objective of this study was to investigate the effect of soy protein hydrolysate on peroxide value and sensory properties of beef stored at refrigerator temperature. Materials used in this study were Ongole grade beef of loin, soy protein extract, and pancreatic extract of goat. There were two t...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/139187/1/The_16th_AAAP_Jamhari%20-%2011%20%28Poster%29.pdf |