柯维馨

Lecturer (Higher Education Institution)

Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

Release time:2024-01-02Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Jiang Shuai,Xue Dejiang,Zhang Ze,Shan Kai,Ke Weixin,Zhang Miao,Zhao Di,Nian Yingqun,Xu Xinglian,Zhou Guanghong,Li Chunbao
Document Code:

2c9e868c8560b4c00185715bc9255e6a
Volume:

375
Translation or Not:

no
Date of Publication:

2022-05-01