The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers
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Chaosap, C.; Sahatsanon, K.; Sitthigripong, R.; Sawanon, S.; Setakul, J. The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers. Foods 2021, 10, 2319. https://doi.org/10.3390/foods10102319
Chaosap C, Sahatsanon K, Sitthigripong R, Sawanon S, Setakul J. The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers. Foods. 2021; 10(10):2319. https://doi.org/10.3390/foods10102319
Chicago/Turabian StyleChaosap, Chanporn, Katatikarn Sahatsanon, Ronachai Sitthigripong, Suriya Sawanon, and Jutarat Setakul. 2021. "The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers" Foods 10, no. 10: 2319. https://doi.org/10.3390/foods10102319