Effects of sous-vide cooking temperature on gelling properties and structure of myofibrillar protein

LI Tiantian, TAN Qingling, LU Jiawei, WU Miao, YE Ke, XIA Yangyi

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (18) : 240-246.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (18) : 240-246. DOI: 10.13995/j.cnki.11-1802/ts.036826

Effects of sous-vide cooking temperature on gelling properties and structure of myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(18): 240-246 https://doi.org/10.13995/j.cnki.11-1802/ts.036826

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