Effects of vacuum-low temperature cooking on microstructure andphysicochemical properties of beef

doi:10.13995/j.cnki.11-1802/ts.018844

MENG Xiangren, WANG Hengpeng, XIE Jing, TU Mingliang, WU Peng, CHEN Shengshu, Gao Ziwu, LI Wu, SHI Haoran

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 152-158.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 152-158. DOI: 10.13995/j.cnki.11-1802/ts.018844

Effects of vacuum-low temperature cooking on microstructure andphysicochemical properties of beef

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 152-158 https://doi.org/10.13995/j.cnki.11-1802/ts.018844

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Received	Published
2018-09-20	2019-05-15
Issue Date
2019-06-06

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