Study of the combined effect of spices and marination on beef meat vacuum packaged
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2011-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Annals%202011/vol%202/8%20Istrati%20et%20al.pdf |