Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
出版年份 2022 全文链接
标题
Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
作者
关键词
Cooking methods, Meat consumption, Instrumental texture, Game meat, Oral processing, Meat quality
出版物
MEAT SCIENCE
Volume 188, Issue -, Pages 108805
出版商
Elsevier BV
发表日期
2022-03-16
DOI
10.1016/j.meatsci.2022.108805
参考文献
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