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1 Ergebnisse
1
A possible systematic culinary approach for spent duck meat..:
Yu-Shan Chang
;
Jr-Wei Chen
;
Yi-Hsieng Samuel Wu
..
http://www.sciencedirect.com/science/article/pii/S0032579123001608. , 2023
Link:
https://doi.org/10.1016/j.psj.2023.102636
RT Journal T1
A possible systematic culinary approach for spent duck meat: sous-vide cuisine and its optimal cooking condition
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d6fbffa9d3a64895a8d604b7afeb0ef3&Exemplar=1&LAN=DE A1 Yu-Shan Chang A1 Jr-Wei Chen A1 Yi-Hsieng Samuel Wu A1 Sheng-Yao Wang A1 Yi-Chen Chen PB Elsevier YR 2023 K1 sous-vide condition K1 laying spent duck K1 breast K1 myofibrillar degradation K1 quality change of storage K1 Animal culture K1 SF1-1100 JF http://www.sciencedirect.com/science/article/pii/S0032579123001608 LK http://dx.doi.org/https://doi.org/10.1016/j.psj.2023.102636 DO https://doi.org/10.1016/j.psj.2023.102636 SF ELIB - SuUB Bremen
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