ShareStudy of the combined effect of spices and marination on beef meat vacuum packaged.
Author(s) : ISTRATI D., CONSTANTIN O., IONESCU A., et al.
Type of article: Article
Summary
Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were represented by raw meat without marination treatment but stored under the same conditions as marinated samples.
Details
- Original title: Study of the combined effect of spices and marination on beef meat vacuum packaged.
- Record ID : 30007506
- Languages: English
- Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 35 - n. 2
- Publication date: 2011/12
Links
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