Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism
| Autor: | Yao, Yishun, Huang, Meigui, Wang, Xiaomin, Yu, Jingyang, Cui, Heping, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang |
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| Zdroj: | In Food Research International October 2024 194 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect