Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
| Autor: | Yao, Yishun, Wang, Xiaomin, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang |
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| Zdroj: | In Food Chemistry 30 September 2023 421 |
| Databáze: | ScienceDirect |
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