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

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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