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Journal description
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Details for article 30 of 58 found articles
| Title: |
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism |
| Author: |
Yao, Yishun Huang, Meigui Wang, Xiaomin Yu, Jingyang Cui, Heping Hayat, Khizar Zhang, Xiaoming Ho, Chi-Tang |
| Appeared in: |
Food research international |
| Paging: | Volume 194 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 30 of 58 found articles
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