Pulsed electric field: A new way to improve digestibility of cooked beef

Published 2019 View Full Article

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Title
Pulsed electric field: A new way to improve digestibility of cooked beef
Authors
Keywords
In-vitro, protein digestion, Pulsed electric field, Beef, Digestibility (%), Mineral profile, Protein profile, Free amino acid analysis
Journal
MEAT SCIENCE
Volume 155, Issue -, Pages 79-84
Publisher
Elsevier BV
Online
2019-05-08
DOI
10.1016/j.meatsci.2019.05.005

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