Can I read Acta Sci. Pol. Technol. Aliment. 18 (2) 2019, 163-171 on EtoBox?

Acta Sci. Pol. Technol. Aliment. 18 (2) 2019, 163-171 by giahan210505 is a document available to read on EtoBox.

What is Acta Sci. Pol. Technol. Aliment. 18 (2) 2019, 163-171 about?

The study investigates the effects of marinating pork loin in kefir, yogurt, or buttermilk and cooking it sous vide on its physicochemical properties. Results indicate that marinating in buttermilk or yogurt improves meat texture and color while limiting oxidation, whereas kefir showed no positive effects. Overall, the findings suggest that using fermented dairy products for marinating can enhance meat quality.

Author

giahan210505

Language

EN