Publication | Closed Access
Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process
75
Citations
45
References
2016
Year
Food ChemistryAnimal ScienceAnimal NutritionProteome ChangesEducationWater BathBeef M.longissimus DorsiMicrobiologyFood ProcessingOhmic HeatingFood QualityMeat QualityMeat ScienceFood SafetyHealth Sciences
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