Open AccessSensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices
Author(s) -
A.A. Putra,
Saowakon Wattanachant,
Chaiyawan Wattanachant
Publication year - 2019
Publication title -
tropical animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.308
H-Index - 13
eISSN - 2615-790X
pISSN - 2615-787X
DOI - 10.5398/tasj.2019.42.1.59
Subject(s) - food science , odor , flavor , marination , chemistry , aroma , tbars , organoleptic , control sample , thiobarbituric acid , browning , antioxidant , biochemistry , lipid peroxidation , organic chemistry
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