Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak
Softer and juicier meat is widely preferred and different ingredients have been used for marination of meat and improving its tenderness. This study aimed to investigate the effects of broccoli (Brassica oleracea var. Italica) juice and soy sauce on physicochemical properties, structural and oxidati...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500023X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|