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1 Ergebnisse
1
Effect of prolonged cooking at low temperatures on the eati..:
Liu, Junmei
;
Li, Xiefei
;
Jing, Rong
...
Food Quality and Safety. 8 (2024) - p. , 2024
Link:
https://doi.org/10.1093/fqsafe/fyae025
RT Journal T1
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure
UL https://suche.suub.uni-bremen.de/peid=cr-10.1093_fqsafe_fyae025&Exemplar=1&LAN=DE A1 Liu, Junmei A1 Li, Xiefei A1 Jing, Rong A1 Huang, Xun A1 Geng, Fang A1 Luo, Zhang A1 Shang, Peng A1 Liu, Zhendong A1 Huang, Qun PB Oxford University Press (OUP) YR 2024 SN 2399-1399 SN 2399-1402 JF Food Quality and Safety VO 8 LK http://dx.doi.org/https://doi.org/10.1093/fqsafe/fyae025 DO https://doi.org/10.1093/fqsafe/fyae025 SF ELIB - SuUB Bremen
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