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Mechanism underlying the tenderness evolution of stir-fried..:
Xu, Ying
;
Wei, Wensong
;
Lin, Hengxun
...
Meat Science. 213 (2024) - p. 109478 , 2024
Link:
https://doi.org/10.1016/j.meatsci.2024.109478
RT Journal T1
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2024.109478&Exemplar=1&LAN=DE A1 Xu, Ying A1 Wei, Wensong A1 Lin, Hengxun A1 Huang, Feng A1 Yang, Ping A1 Liu, Junmei A1 Zhao, Laiyu A1 Zhang, Chunhui PB Elsevier BV YR 2024 SN 0309-1740 JF Meat Science VO 213 SP 109478 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2024.109478 DO https://doi.org/10.1016/j.meatsci.2024.109478 SF ELIB - SuUB Bremen
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