Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

标题
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
作者
关键词
-
出版物
MEAT SCIENCE
Volume 90, Issue 3, Pages 828-835
出版商
Elsevier BV
发表日期
2011-11-19
DOI
10.1016/j.meatsci.2011.11.024

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