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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops: Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Maowen Yin, Yang Liu, Feng Gao, Guanghong Zhou; Asian-Australas J Anim Sci. 2015;28(7):1020-1027. Published online March 26, 2015; DOI: https://doi.org/10.5713/ajas.14.0918
Crossref 10; Full text PubReader ePub PDF


Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops: Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Ruixue Ma, Lei Song, Feng Gao, Guanghong Zhou; Asian-Australas J Anim Sci. 2015;28(2):260-267. Published online December 23, 2014; DOI: https://doi.org/10.5713/ajas.14.0511
Crossref 26; Full text PubReader ePub PDF


The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder: S. S. Moon, H. S. Yang, G. B. Park, S. T. Joo; Asian-Australas J Anim Sci. 2007;20(3):418-423. Published online January 24, 2007; DOI: https://doi.org/10.5713/ajas.2007.418
Crossref 2; PDF


Applicability of Nisin and Tumbling to Improve the Microbiological Quality of Marinated Chicken Drumsticks: F. J. Tan, H. W. Ockerman; Asian-Australas J Anim Sci. 2006;19(2):292-296. Published online December 7, 2005; DOI: https://doi.org/10.5713/ajas.2006.292; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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