Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
Release time:2024-01-01Hits:
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Impact Factor:
2.201
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
邹云鹤,张万刚,康大成,周光宏
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Correspondence Author:
Wangang Zhang
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Document Code:
f60w9fviro5j64ltahoem31411dms5xj
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Volume:
53
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Issue:
3
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Page Number:
828-836
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Translation or Not:
no
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Date of Publication:
2018-01-01
