Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Xin-Bo Zhuang"'
Autor:
Chang-Yu Zhou, Jin-Xuan Cao, Xin-Bo Zhuang, Yun Bai, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 78-86 (2019)
The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further assess the relationship between structure and digestibility. The secondary structure anal
Externí odkaz:
https://doaj.org/article/6b79d24e59644e13a098d53e978f73aa
