Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Bandar M. Alfaifi"'
Publikováno v:
Foods, Vol 12, Iss 13, p 2564 (2023)
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cook
Externí odkaz:
https://doaj.org/article/3a56eecfdc74404a844222f37e6f3fea
