Quality Properties of <i>Bulgogi</i> Sauce with Crust Derived from Dry-Aged Beef Loin.

Food Sci Anim Resour · 2021 · PMC7971103 · PMID 33796857

Europe PMC DOI

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an increasing trendno p-value reported

The moisture content decreased with an increase in the amount of added crust, whereas the protein content showed a significant increase (p<0.05) and the fat content showed an increasing trend.

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