Effect of cooking temperature on texture and flavour...

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International Journal of Food Science & Technology 2020 / 09

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

Xu, Chunyan, Wang, Ying, Pan, Daodong, Zhou, Changyu, He, Jun, Cao, Jinxuan
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14791
Date:
September, 2020
File:
PDF, 16.11 MB
2020
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