Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein
| Autor: | Zhang, Huipeng, Tang, Daobang, Yang, Huaigu, Liu, Xueming, Cheng, Jingrong, Wang, Xuping, Zou, Jinhao, Lin, Yaosheng |
|---|---|
| Zdroj: | In LWT 15 July 2023 184 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect