| http://www.w3.org/ns/prov#value | - 968) reported that during this stage around 2% of aminoacids can be lost (from the rupture of proteins that are dissolved in the marination solution) in addition to losing 14% of water, lipids, and other compounds resulting in an average loss of 25% in weight. 4 Conclusions The brining stage contributes to the characteristics of the marinated product having a bled effect that avoids the presence o
|
