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Innovative Food Science & Emerging Technologies 2016 / 3

Quality and proteome changes of beef M.longissimus dorsi cooked using Water Bath and ohmic heating process

Tian, Xiaojing, Wu, Wei, Yu, Qianqian, Hou, Man, Jia, Fei, Li, Xingmin, Dai, Ruitong
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.02.013
Date:
March, 2016
File:
PDF, 725 KB
english, 2016
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