Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking

Published 2022 View Full Article

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Title
Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking
Authors
Keywords
-
Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume -, Issue -, Pages -
Publisher
Japanese Society for Food Science and Technology
Online
2022-12-22
DOI
10.3136/fstr.fstr-d-22-00145

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