Low-temperature long-time cooking of meat: Eating quality...

Meat Science 2018 / 09 Vol. 143

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Dominguez-Hernandez, Elisa, Salaseviciene, Alvija, Ertbjerg, Per
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Volume:
143
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.04.032
Date:
September, 2018
File:
PDF, 1000 KB
english, 2018
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