Publication | Closed Access
Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
38
Citations
28
References
2021
Year
Food ChemistryFood PhysicAnimal NutritionRestructured Pork SteaksPhysicochemical CharacteristicsFood AnalysisFood EngineeringFood ProcessingMeat QualityFood QualityTextural ParametersFood SafetyHealth Sciences
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