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Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure
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 Title & Authors
Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure
Moon, Sang Ha; Kim, Jaecheol; Hwang, Keum Taek; Cha, Yong Bum;
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 Abstract
This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water
 Keywords
beef-bone broth;overpressure;collagen;chondroitin sulfate;quantitative descriptive analysis;
 Language
Korean
 Cited by
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