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1 Ergebnisse
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Effects of Different Thermal Treatments on Tenderness and V..:
Ruoyuan XU
;
Jiyuan XUE
;
Min WANG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050168. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022050168
RT Journal T1 <Title>Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:40e8c29d82de444a9d9b239bef435cc9&Exemplar=1&LAN=DE A1 Ruoyuan XU A1 Jiyuan XUE A1 Min WANG A1 Xucui ZHAO A1 Hui SHEN A1 Sumin GAO A1 Xiangren MENG A1 Hengpeng WANG PB The editorial department of Science and Technology of Food Industry YR 2023 K1 thermal treatment method K1 beef K1 texture properties K1 microstructure K1 volatile flavor compounds K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050168 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022050168 DO https://doi.org/10.13386/j.issn1002-0306.2022050168 SF ELIB - SuUB Bremen
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