Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle
Release time:2023-12-31Hits:
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Impact Factor:
3.019
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Affiliation of Author(s):
动物科技学院（含无锡渔业学院）
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
李超,王道营,徐为民,高峰,周光宏
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Document Code:
hgagpc3lh5815mwq7esvv1ytydhdlu4o
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Volume:
51
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Issue:
1
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Page Number:
266-274
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Translation or Not:
no
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Date of Publication:
2013-01-01
