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The Relationship between Rehydration Time and Tenderness at..:
Zoltán Répás
;
József Prokisch
;
Zoltán Győri
.
https://www.mdpi.com/2227-9717/11/10/2822. , 2023
Link:
https://doi.org/10.3390/pr11102822
RT Journal T1
The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1c2a7039788f48ac801055b583306b2a&Exemplar=1&LAN=DE A1 Zoltán Répás A1 József Prokisch A1 Zoltán Győri A1 Péter Sipos PB MDPI AG YR 2023 K1 freeze-dried K1 rehydration K1 tenderness K1 shear force K1 Warner–Bratzler K1 pork loin K1 Chemical technology K1 TP1-1185 K1 Chemistry K1 QD1-999 JF https://www.mdpi.com/2227-9717/11/10/2822 LK http://dx.doi.org/https://doi.org/10.3390/pr11102822 DO https://doi.org/10.3390/pr11102822 SF ELIB - SuUB Bremen
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