The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
Jeong, Se-Ho, Kim, Eui-Chan, Lee, Dong-UnТом:
9
Журнал:
Foods
DOI:
10.3390/foods9111674
Date:
November, 2020
Файл:
PDF, 1.56 MB
2020
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